In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
In the same pot with the rendered sausage grease, brown the chicken pieces, seasoning lightly with Cajun seasoning. Remove and set aside.
Make the Roux:
In the same pot, add oil or butter and flour. Stir constantly over medium heat until the mixture turns a deep caramel or chocolate brown (darker roux = richer flavor, but watch carefully to avoid burning).
Cook the Holy Trinity:
Add onions, bell peppers, and celery to the roux. Cook until softened, about 5 minutes. Add garlic and cook for another 1–2 minutes.
Combine Ingredients:
Return the sausage and chicken to the pot. Slowly stir in the chicken broth, mixing well. Add cayenne, Cajun seasoning, salt, and pepper to taste.
Simmer:
Reduce heat and let the gumbo simmer for about 1 hour, stirring occasionally. This allows the flavors to meld and the meats to become tender.
Serve:
Serve hot over white rice. Garnish with parsley or green onions and a dash of hot sauce if desired.
