In a large, heavy-bottomed pot or Dutch oven, combine the flour and vegetable oil over medium heat.
Whisk continuously for 10–15 minutes, or until the mixture turns a deep brown color—similar to dark caramel or peanut butter. Be patient and keep stirring to prevent burning.
2️⃣ Add the Holy Trinity
Once the roux reaches the desired color, add the diced onion, bell pepper, and celery to the pot.
Cook for 5–7 minutes, stirring often, until the vegetables are soft and aromatic.
3️⃣ Build the Flavor
Add the minced garlic and sliced sausage to the pot.
Sauté for 3–4 minutes until the sausage is slightly browned and the garlic is fragrant.
4️⃣ Add Broth and Protein
Stir in the shredded chicken, diced tomatoes (with their juices), and chicken broth.
Season with Cajun seasoning, paprika, salt, pepper, and add the bay leaf.
Bring the gumbo to a gentle boil, then reduce the heat and let it simmer uncovered for 30–40 minutes, stirring occasionally.
