Easy Chicken & Sausage Gumbo - with pics

This is kind of a refresh from a post I made a few years back. GeauxId just posted an amazing seafood gumbo but this one is just the basics. Minimal ingredients with little effort Basically a "beginner's" gumbo but doesn't mean it wasn't damn tasty. Let's get started:

First brown your sausage. I use andouille but any smoked sausage works. Remove once browned.



Next brown chicken thighs in same pan as your sausage. Don't need to worry about cooking all the way through here, mostly concerned about getting a good sear. Remove once browned.



Once meat is removed...in the same pan...add your oil and flour. Most do 1:1 oil and flour but I like 3/4 oil to 1 cup flour. Stir like crazy on medium heat. This is after 15 mins.



30 mins...and done. I like to get my roux dark dark chocolate. Just be sure to stir and rotate your pan as to not burn the roux.



Next add trinity and saute in hot roux for 5 mins. Not pictured but after 5 mins I add bay leave, thyme, cayenne, garlic and onion powder, and a bit of tony's.



I then transfer hot roux mixture to a stock pot and add roughy 10 cups chicken stock. When I have the time I boil my bones and make a fresh stock...but I won't lie...this is the box stuff.



Get to a boil then simmer for about 2 hours. After that I add my meat back in and let it go for another hour or so. All the while on low to med. low heat, uncovered. I also add my green onion and parsley at the end here. This is the result after about 3.5 hours.



Serve over hot white rice with some file and a dash of hot sauce. Like I said, easy and minimal. Hope y'all enjoyed