Cook the chicken and sausage: Heat olive oil in a large pot over medium heat. Add chicken and sausage and cook until browned. Remove from the pot and set aside.
Sauté the vegetables: Add onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5 minutes.
Make the gumbo: Stir in diced tomatoes, chicken broth, condensed chicken broth, okra, Cajun seasoning, thyme, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until the chicken and sausage are cooked through and the flavors have blended.
Serve: Serve the gumbo hot with rice or crusty bread.
Tips:
You can use any type of sausage you like for this recipe.
For a spicier gumbo, add more cayenne pepper.
Serve the gumbo with your favorite toppings, such as green onions, chopped parsley, or a dollop of sour cream.
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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