Gumbo Flying Stew Delight

1.In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

2.In the same pot, add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove and set aside with the sausage.

3.Add the diced onion, green bell pepper, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4.Return the sausage and chicken to the pot. Add the diced tomatoes, chicken broth, okra, Cajun seasoning, Worcestershire sauce, bay leaves, and hot sauce if using. Stir well to combine.

5.Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.

6.After 30 minutes, add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.

7.Remove the bay leaves and stir in the chopped parsley before serving.

8.Serve the gumbo over a bed of cooked rice.