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Export 18 ingredients for grocery delivery
Step 1
In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.
Step 2
Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.
Step 3
Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
Step 4
Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).
Step 5
Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.
Step 6
Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.
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