Directions
Heat the vegetable oil in a large heavy pot over medium heat. Gradually whisk in the flour. Cook, whisking frequently, for 25 to 30 minutes until the roux becomes a deep brown color. Add the onion, bell pepper, and celery and cook for 6 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Gradually stir in the chicken broth until smooth. Add the diced tomatoes, okra, bay leaves, chicken, and andouille sausage. Bring to a gentle boil, reduce the heat to low, and simmer uncovered for 35 minutes. Add the shrimp and simmer for 5 more minutes until pink and opaque. Remove the bay leaves. Stir in the green onions and parsley, then serve the gumbo over the cooked rice.