In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.

Add Garlic and Sausage

Stir in the minced garlic and sliced Andouille sausage. Cook for an additional 2-3 minutes until fragrant.

Cook the Chicken

Add the chicken thighs to the pot, browning them on all sides.

Combine Ingredients

Pour in the chicken broth, diced tomatoes, bay leaves, Cajun seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low.

Simmer

Cover and let the gumbo simmer for about 30 minutes, or until the chicken is cooked through and tender.

Shred Chicken

Remove the chicken from the pot, shred it with two forks, then return it to the gumbo.

Serve

Remove bay leaves, and serve the gumbo over cooked white rice. Garnish with sliced green onions.