In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes).

Sauté the Vegetables

Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes until the vegetables are softened.

Add Chicken and Sausage

Cut the chicken thighs into bite-sized pieces and slice the andouille sausage. Add both to the pot and stir to combine.

Add Liquids and Seasonings

Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a simmer.

Simmer

Reduce the heat to low and let the gumbo simmer for 45 minutes to 1 hour, stirring occasionally.

Serve

Remove the bay leaves. Serve the gumbo over cooked white rice, garnished with sliced green onions and chopped parsley. Add hot sauce to taste.