4 tbsp olive oil (divided)

1 lb chicken thighs, chopped bite-size

2 tsp Montreal Steak Seasoning (divided)

2 small sweet onions, diced

2 green bell peppers, diced

6 stalks celery, diced

2 cups okra, chopped

6 cups chicken broth

¼ cup olive oil (for roux)

4–6 tbsp all-purpose flour

Pinch of kosher salt

1 head garlic, minced

1 pkg Andouille sausage, sliced into half-moons

1 (14 oz) can peeled tomatoes

Cajun seasoning to taste

Cooked long-grain white rice

Chopped green onions + hot sauce for serving

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In a large pot, heat 2 tbsp olive oil over medium-high. Add chicken thighs seasoned with 1 tsp Montreal, sear until browned, then remove and set aside.

Add 2 tbsp olive oil, then the onion, bell pepper, celery, and okra. Season with the remaining 1 tsp Montreal and sauté until soft and lightly browned.

Warm chicken broth in a separate pot.

Make the roux: In a skillet, heat ¼ cup olive oil. Whisk in flour and pinch of salt until it turns caramel brown. This step is key — the roux builds deep flavor and gives gumbo that classic, rich body.

Slowly whisk the roux into the warm broth until smooth.

Add garlic to the veggies and cook until fragrant. Pour in the broth/roux mixture, add chicken, sausage, and tomatoes (crushed by hand).

Season with Cajun seasoning to taste and simmer uncovered for 1 hour on medium-low.

Serve over white rice, topped with green onions and a few dashes of hot sauce.