Gumbo, Creole-Style

Ingredients

4 tbsp butter 1/4 cup all-purpose flour 1 yellow onion, chopped 1 medium green bell pepper, chopped 2 carrots, chopped 2 cloves garlic, minced 1 lb linguica sausage, sliced into 1/2" pieces 1 tbsp cajun seasoning (without salt) Kosher salt Freshly ground black pepper 1 bay leaf 1 (15 oz) can diced tomatoes & green chilies 4 cups chicken broth 1 lb chicken thighs, cut into 1/2" pieces Cooked rice, for serving

Preparation

1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel-colored, about 10 minutes.

2. Add onions, peppers, and carrots, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.

3. In the last 10 minutes of cooking, add chicken. Once the chicken is cooked through, taste and adjust seasonings. Serve spooned on top of rice.