Begin by seasoning the chicken and sausage with 3 teaspoons of Cajun seasoning for a flavor kick. In a large pot, heat 1 tablespoon of oil over medium heat. Once hot, add the chicken and sausage, searing each side until they achieve a golden brown color, about 10 minutes. Remove the meats from the pot and set them aside on a plate.

In the same pot, combine 1 ¼ cups of vegetable oil and 1 cup of flour to create the roux. Stir continuously over medium heat, watching closely as it darkens to a deep brown, which takes about 45 minutes.

Finely chop the bell pepper, celery, and onions to make up the Cajun ‘holy trinity.’ Once your roux is ready, carefully add the diced vegetables to the pot and cook for about 5 minutes, stirring occasionally.

Gradually pour in 64 ounces of chicken broth while stirring to mix it into the roux and vegetable mixture. This creates a smooth base for your gumbo. Raise the heat slightly and bring the mixture to a gentle simmer, cooking for about 7-10 minutes.

Once simmering, stir in 1 teaspoon of black pepper, an additional 2 teaspoons of Cajun seasoning, 3 teaspoons of gumbo filé, and 2 teaspoons of hot sauce. Add the sliced okra next, stirring everything together.

Return the seared chicken and sausage to the pot, allowing them to nestle into the flavorful gumbo. Lower the heat and let the mixture simmer gently on low for about 15 minutes.

Your Orleans Cajun Chicken Andouille Sausage Gumbo is now ready to shine! Serve it hot over a bed of fluffy white rice for a complete meal.