Skinless, boneless chicken thighs, 3, about 1lb (500g) total weight, cut into bite-sized pieces
Salt and freshly ground pepper
Unsalted butter, 4tablespoons (2oz/60g)
Andouille or other spicy smoked sausage, 1lb (500g), thinly sliced
Celery, 4stalks, chopped
Yellow onion, 1 large, chopped
Green bell pepper (capsicum), 1, seeded and chopped
Garlic, 3cloves, minced
Chicken broth or stock, 6cups (48fl oz/1.5l), homemade or purchased
Okra, 12pods, cut into ½-inch (12-mm) pieces, or 2cups (12oz/375g) frozen okra pieces
Brown the chicken and sausage
Season the chicken with salt and pepper. In a large saucepan over medium-high heat, melt 2tablespoons of the butter. Add the chicken and sauté until lightly browned, 2–3 minutes. Add the sausage and sauté until browned, about 2 minutes. Transfer the chicken and sausage to a plate.
Cook the vegetables
Add the celery, onion, bell pepper, and garlic to the pan and cook until the vegetables begin to soften, 3–5 minutes. Add the remaining 2tablespoons butter and the flour and cook, stirring, for about 2 minutes. Gradually stir in the broth and bring to a boil.
Finish the gumbo
Return the chicken and sausage and any juices to the pan. Add the okra, reduce the heat to medium, and simmer until the chicken is opaque throughout and the gumbo has thickened, about 10 minutes. Season with salt and pepper, ladle into bowls, and serve.