Step 1

Make the Roux: Heat a 2-quart pot over medium heat and add the oil. Let the oil heat for about 5 minutes, then add the flour. Stir the oil and flour together to form a roux. Continue stirring for 10-15 minutes until the roux is the color of a penny or caramel.

Step 2

Cook the Vegetables: Add the onions, bell peppers, celery, sausage, and Creole seasoning to the roux. Stir to blend everything together and cook for 2 minutes, stirring frequently. Add the garlic and cook, stirring, for 30 seconds.

Step 3

Add the Broth and Seasonings: Pour the chicken broth into the pot. Season with thyme, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.

Step 4

Add the Chicken: Stir in the cooked chicken. Continue cooking, stirring occasionally, for an additional 10 minutes.

Step 5

Serve the gumbo on its own or over white rice and enjoy!