Chicken Sausage Gumbo

Prepare the base ingredients.

Slice the sausage into rounds and finely dice the onions so they melt seamlessly into the gumbo base.

Build flavor in the pot.

Heat a cast-iron or heavy steel pot over medium heat. Add the sausage with 1 tablespoon of Creole seasoning and allow it to brown lightly. Once caramelized edges begin to form, add the onions and let them sweat, pulling up the flavorful bits from the bottom of the pot. Deglaze with about ¼ cup chicken broth to capture every layer of flavor.

Season and simmer.

Add the dry spices, sea salt, garlic powder, dried parsley, gumbo filé, bay leaf, and remaining chicken broth. Let the mixture simmer gently while the flavors begin to deepen.

Prepare the roux.

In a separate pot, melt the butter over medium heat. Stir in the Creole seasoning, then gradually add the flour, whisking continuously to prevent clumping. Stir vigorously for 2–3 minutes, then reduce heat to low and continue cooking until the roux reaches a medium caramel color. The longer it cooks, the deeper and richer the flavor.

Combine and thicken.

Once the roux reaches your desired color and consistency, slowly stir it into the simmering gumbo pot. Continue stirring until fully incorporated. Simmer for about 15 minutes to allow the base to thicken.

Layer in proteins.

Add the chopped roasted chicken and continue simmering for another 10 minutes so the flavors marry.

Finish with okra.

Add the chopped okra last and allow the gumbo to simmer 5–10 additional minutes until everything feels rounded and cohesive.

Serve.

Spoon over warm white rice and serve immediately.