Chicken and Sausage Gumbo

Dice the onion, celery, and bell pepper; trim and slice the okra into 1/2-inch pieces; cut chicken thighs into 1-inch pieces; slice sausage into 1/2-inch rounds; mince the garlic.

Heat 3 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Whisk in 3 tbsp all-purpose flour until smooth. Continue whisking constantly over medium heat for 8–10 minutes, until the roux turns deep brown (similar to chocolate); do not let it burn.

Immediately add the diced onion, celery, and bell pepper (the aromatics will stop the roux from darkening further). Stir constantly for 2–3 minutes until the vegetables soften slightly.

Add the minced garlic and stir for 30 seconds until fragrant.

Add the chicken pieces and sausage slices; stir to coat with the roux mixture. Cook for 3–4 minutes, stirring occasionally, until the chicken begins to brown on the edges.

Pour in 4 cups chicken broth, stirring well to dissolve any roux clinging to the pot. Add paprika, oregano, and salt and black pepper to taste.

Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 45 minutes, stirring occasionally, until the chicken is tender and the broth thickens.

Stir in the sliced okra and optional hot sauce. Simmer for another 15–20 minutes, stirring occasionally, until the okra is tender and the broth has thickened further.

Taste and adjust seasoning with salt, pepper, or hot sauce. Stir in file powder at the very end if using (do not boil after adding, as it will become stringy).

Ladle into bowls and serve hot, optionally with a side of white rice or crusty bread.