In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery, and sauté for about 5 minutes until soft.
Add the sliced sausage and cubed chicken to the pot. Cook for 10-12 minutes until browned.
Stir in the minced garlic, Creole seasoning, and cayenne pepper. Cook for an additional minute until fragrant.
Add the canned tomatoes and chicken broth, scraping any bits off the bottom of the pot.
If using okra, stir it in now. Reduce the heat to low, cover, and let the gumbo simmer for 45 minutes.
Check for seasoning, add salt and pepper as needed, and stir in gumbo file before serving.
Notes
A scrumptious recipe for Louisiana Chicken & Sausage Gumbo, illustrating not just how to make it, but why it’s a centerpiece in countless family gatherings.
