Instructions

1. In a large heavy pot, heat 1/2 cup of vegetable oil over medium heat. Once hot, add 1/2 cup of all-purpose flour and whisk continuously to make a roux. Cook until the roux is a dark brown color, about 20-30 minutes.
2. Add 1 large chopped onion, 1 chopped green bell pepper, and 2 chopped celery stalks to the roux. Cook for 5-7 minutes until the vegetables are soft.
3. Stir in 4 minced garlic cloves and cook for an additional minute until fragrant.
4. Add 1 pound of diced chicken thighs and 1 pound of sliced smoked sausage to the pot. Cook until the chicken begins to brown, about 5-7 minutes.
5. Pour in 6 cups of chicken broth and stir well to combine. Add 1 can (14.5 oz) of diced tomatoes, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, and 2 bay leaves. Bring the mixture to a boil.
6. Reduce the heat to low and let the gumbo simmer for at least an hour, stirring occasionally.
7. Add 2 cups of sliced okra and cook for an additional 20 minutes until the okra is tender.
8. Remove the bay leaves, and season the gumbo with salt and pepper to taste.
9. Serve hot over white rice and garnish with sliced green onions and parsley.