Prep the vegetables

• Finely dice the onion and celery.
• Dice the green pepper.
• Crush the garlic cloves.

Season and brown the chicken

• Season the chicken thighs with smoked paprika, chicken seasoning, thyme, garlic granules, salt, pepper and cajun seasoning.
• Brown the chicken in a pan until golden.
• Set the chicken aside.

Make the roux

• Heat the vegetable oil and butter in a heavy pot.
• Whisk in the flour to form a roux.
• Cook on low heat, stirring continuously, until dark chocolate brown and nutty smelling.

Add the vegetables and seasoning

• Stir the onion, green pepper, celery and garlic into the roux.
• Add the dried thyme, oregano, smoked paprika, garlic granules, cajun seasoning, black pepper, cayenne and salt.
• Cook down until the vegetables are soft.

Add the stock

• Slowly pour in the chicken stock while stirring.
• Keep adding stock until you reach the consistency you like.

Simmer the gumbo

• Return the browned chicken and the sliced andouille sausage to the pot.
• Add the bay leaves.
• Simmer on low heat until the meat is tender and the gumbo has thickened.

Serve

• Spoon the gumbo over long-grain white rice.
• Scatter with chopped parsley.
• Serve with hot sauce and crusty bread on the side.