In a large Dutch oven, heat ½ cup of vegetable oil over medium heat. Gradually whisk in ½ cup of all-purpose flour, stirring continuously for 20–25 minutes. Keep an eye on the mixture as it darkens to a deep brown color; this nutty aroma indicates that your roux is ready.

Once your roux reaches the desired color, add 1 large chopped onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Cook for about 5 minutes, stirring often.

Stir in 4 minced cloves of garlic and cook for an additional minute until fragrant.

Add 1 pound of sliced smoked sausage into the pot and cook for 5 minutes, allowing it to brown slightly.

Next, add 1 pound of boneless, skinless chicken thighs cut into chunks, followed by 6 cups of chicken broth. Sprinkle in 2 teaspoons of Creole seasoning, 1 teaspoon of thyme, 1 teaspoon of smoked paprika, and 2 bay leaves. Stir well.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 45–60 minutes, stirring occasionally.

After simmering, discard the bay leaves and adjust the seasoning to your taste.

Spoon the hot gumbo over a bed of cooked white rice in shallow bowls. Garnish each serving with chopped green onions and fresh parsley.