Cooking Instructions:

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously to create a roux. Cook for about 20-30 minutes, or until the roux turns a deep brown color, resembling chocolate, being careful not to burn it.

Once the roux is ready, add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté the vegetables for about 5-7 minutes until they're softened and fragrant.

Add the chicken pieces to the pot and cook for another 5 minutes, allowing the chicken to brown slightly.

Pour in the chicken broth and diced tomatoes, then add the Cajun seasoning, dried thyme, bay leaves, salt, and pepper. Stir well to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally. If using, add the sliced okra during the last 15 minutes of cooking.

Once the gumbo has thickened and the flavors have melded together, remove the bay leaves. Taste and adjust seasoning if necessary.

Serve the chicken gumbo over cooked white rice and garnish with chopped green onions and fresh parsley.

For a successful gumbo, make sure you take your time with the roux, as it's the heart of the dish. Additionally, feel free to customize your gumbo by adding other proteins or vegetables of your choice. Some people enjoy a little heat, so consider adding hot sauce or cayenne pepper for an extra kick.

Storing the gumbo in the refrigerator allows the flavors to deepen, making it even tastier the next day!