Heat 1 tsp olive oil in a small saucepan over medium-low heat. Add 1 tsp all-purpose flour and stir continuously for 1–2 minutes until the mixture becomes light golden and fragrant (a blond roux). Watch carefully to avoid burning.

Add the diced onion (2 tbsp), green pepper (1 tbsp) and celery (1 tbsp) to the roux. Sauté, stirring frequently, for 2–3 minutes until softened and translucent.

Stir in 1/2 tsp minced garlic and cook for 20–30 seconds until fragrant.

Combine & Simmer

Whisk the reserved chicken broth and water into the pan slowly so the roux dissolves into the liquid and no lumps remain.

Add the drained diced tomatoes and 1/2 tsp tomato paste; stir to incorporate.

Add 2 tbsp shredded cooked chicken and 1 tbsp sliced smoked sausage to the pot. Bring the mixture to a gentle simmer over medium heat, then reduce to low and simmer for 8–10 minutes to meld flavors.

Seasoning & Finish

Stir in 1/4 tsp Worcestershire sauce, 1/8 tsp paprika, 1/16 tsp dried thyme, a pinch (about 1/50 tsp) cayenne, 1/8 tsp salt and 1/16 tsp black pepper. Taste and adjust seasoning as desired.

If the gumbo is too thin, simmer 1–2 more minutes to reduce slightly. If it seems too thick, add up to 1–4 tsp additional water or broth.

Remove from heat. If using file powder, sprinkle the prepared 1/8 tsp into the gumbo and stir once—do not boil after adding file as it can become stringy.

Ladle into a 1-cup serving bowl and garnish with 1 tsp thinly sliced green onions.