Cajun Chicken & Sausage Gumbo with Rice

Ingredients :

• For the Gumbo
• 1 lb boneless, skinless chicken
• thighs (shredded)
• 12 oz andouille sausage, sliced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• (optional)
• 1 tbsp Worcestershire sauce
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 2 bay leaves
• Salt & black pepper to taste
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• For the Rice
• 2 cups white rice
• 4 cups water
• 1/2 tsp salt

Instructions : 

1. Instructions:
   In a pot, bring water to a boil, add salt and rice, cover, and simmer for 15 minutes or until tender.
2. Fluff with a fork.
   In a large pot, heat oil over medium heat, add flour, and stir constantly for 10-15 minutes until it turns a dark brown color.
3. Add onion, bell pepper, celery, and garlic to the roux. Cook for 3-4 minutes until softened.
   Stir in sausage and chicken. Pour in chicken broth,
4. Worcestershire sauce, tomatoes (if using), and seasonings. Bring to a boil, then reduce heat and simmer for 45 minutes.
5. Remove bay leaves. Stir in green onions and parsley. Serve hot with white rice.