Heat a large heavy-bottomed pot or dutch oven to medium-high heat. Once heated, add in 1/2 tablespoon of oil. Next, add the chicken thighs to the pot and season with 1 tsp salt and 1/4 tsp pepper. Cook the chicken until it is brown and then add in the sausage. Let the meat continue to cook until the chicken is fully cooked and the sausage is browned. Remove the chicken and sausage from the pot and set aside.

Make the Roux. Next, make the roux. Reduce the heat to medium and add the diced butter to the drippings in the pot. Once the butter is melted, whisk in the flour to create a thick paste.  Let the flour and butter mixture cook for about 20-25 minutes until it becomes a dark rich color. Make sure you whisk your roux continuously to ensure it does not burn. You will know your roux is ready when it looks like chocolate.

Once the roux is ready, immediately add the onions, peppers, and celery to the hot roux and cook vegetables for a few minutes until they become tender, about 7-10 minutes. Ensure to frequently stir your vegetables.

Once simmered, remove the chicken thighs and shred to desired size. Add the chicken back to the pot.

Take the turkey leg from the pot and remove the meat from the bone. Shred the turkey meat to desired size. Add the turkey leg meat back to the pot.

Lastly, add the remaining 2 cups of okra and let cook for about 3-5 minutes or until desired doneness.

Taste the gumbo and add additional cajun seasoning, salt, or cayenne pepper if desired.

Remove the bay leaves and thyme and serve up your gumbo alongside some rice, garnish with chopped green onions, and enjoy!

Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your gumbo comes out!