Gumbo with chicken and sausage

Ingredients:

Gumbo

• 12 chicken thighs
• 2 - 3 tablespoons of vegetable oil
• 350 gr. smoked andouille pork sausage, cut into 2.5 cm pieces
• 1/2 cup all-purpose flour, plus more for dusting
• Salt and ground black pepper
• 2 medium onions, chopped
• 2 red or green bell peppers, peeled and cut into strips
• 2 stalks celery, chopped
• 300 g fresh or frozen okra, cut into pieces about 1.5 cm thick.
• 10 cloves garlic, coarsely chopped
• 3 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves
• 1 tsp crushed red pepper
• 6 to 8 cups lightly salted chicken broth
• 1 can (450 g) of canned whole tomatoes, peeled, in their own juice
• 2 tablespoons apple cider vinegar
• 3 green onions, thinly sliced
• Chopped parsley leaves, for garnish

Rice

• 2 cups long grain rice
• 3 cups of water or chicken broth
• 1 teaspoon coarse salt
• Freshly ground black pepper

Preparation:

1. Heat a large cast-iron skillet over medium-high heat and add vegetable oil. Add the sausage and cook, stirring occasionally, until browned and most of the fat has rendered. Using a slotted spoon, transfer the sausage to a plate.
2. While the sausage is frying, sprinkle a generous amount of flour into a small baking dish and season with salt and pepper. Dredge the chicken thighs in the flour and add them to the pan. Fry until browned on both sides. Transfer to a plate with the sausage.
3. Add 1/2 cup flour to the pan and sauté, stirring constantly, until light golden. Add the onion, pepper, and celery and cook, stirring, for about 2 minutes. Stir in the okra and garlic and cook, stirring, for about 2 minutes.
4. Scrape the thyme leaves into a saucepan and toss with the bay leaves, crushed red pepper, and 6 cups of broth. Crush the tomatoes with your hands and add them to the saucepan. Return the chicken and sausage to the saucepan, bring to a boil, reduce the heat, and simmer, uncovered, for 25 to 30 minutes, until the chicken is cooked through. Thin the gumbo with a little more broth if it's too thick.
   
   Add vinegar, green onions, and parsley, taste and adjust the flavor. Serve with rice.
   
   Cook the rice:
   
   Place the rice in a medium saucepan. Add enough water or broth to cover the rice by two fingers, season with salt and pepper. Smooth the rice out, cover, and simmer until all the liquid is absorbed and the rice is tender, about 15 to 20 minutes.