– all-purpose flour – vegetable oil – celery – yellow onions – green bell peppers – andouille or cajun smoked sausage – shredded cooked chicken* – shrimp – white rice, sliced green onion, and hot sauce for serving
For Option 1, preheat the oven to 350°F and bake a mixture of 1 cup flour and 1 cup oil in an oven-proof dutch oven for 2 to 4 hours until it turns milk chocolate brown. Finish the gumbo on the stovetop.
For Option 2, combine flour and oil in a dutch oven on the stovetop, stirring constantly until the roux is milk chocolate brown. Saute celery, onion, and bell pepper in the finished roux, then add garlic and creole seasoning.
Gradually add chicken stock, bay leaves, thyme, undrained tomatoes, salt, pepper, and more creole seasoning. Bring to a boil, reduce to a simmer, and cook for 45 minutes.
In a separate skillet, brown sliced sausage. Add cooked sausage and shredded chicken to the gumbo, then add okra and simmer for an additional 30 to 45 minutes. Stir in shrimp after removing from heat, letting the hot stock cook them through in about 5 minutes. Remove bay leaves and serve.