Chicken and Andouille Gumbo

Ingredients

• 2 to 3 tablespoons vegetable oil
• 12 ounces andouille sausage, cut into 1-inch pieces
• 1/2 cup all-purpose flour, plus more for dredging
• Salt and freshly ground black pepper
• 12 chicken thighs
• 2 medium onions, sliced
• 2 red or green bell peppers, stemmed, seeded and cut into strips
• 2 ribs celery, chopped
• 10 ounces fresh or frozen okra, cut into 1/2 inch pieces
• 10 cloves garlic, roughly chopped
• 3 sprigs fresh thyme or 1 teaspoon dried
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes
• 6 to 8 cups low-sodium chicken broth
• 1 (15-ounce) can whole peeled tomatoes, with their juice
• 2 tablespoons cider vinegar
• 3 scallions (whit and green parts), thinly sliced
• Chopped parsley leaves, for garnish

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