Step 1: Prepare the Roux

1. Heat the vegetable oil or bacon fat in a large heavy-bottomed pot over medium heat.
2. Gradually whisk in the flour, stirring constantly to avoid lumps.
3. Cook the roux for 20-30 minutes, stirring frequently, until it reaches a deep chocolate brown color. Be careful not to burn it!

Step 2: Sauté the Vegetables

1. Add the diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) to the roux.
2. Cook for 5-7 minutes until the vegetables soften.
3. Stir in the minced garlic and cook for another minute.

Step 3: Add the Meat and Broth

1. Toss in the chicken pieces and sausage slices, stirring to coat them in the roux mixture.
2. Pour in the chicken broth and diced tomatoes, stirring to combine.
3. Add the bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper.

Step 4: Simmer the Gumbo

1. Bring the mixture to a boil, then reduce the heat to low.
2. Cover and simmer for 45 minutes to 1 hour, stirring occasionally.
3. If using okra, add it during the last 15 minutes of cooking.

Step 5: Serve and Enjoy

1. Remove the bay leaves and adjust seasoning if needed.
2. Serve the gumbo over cooked white rice, garnished with chopped green onions.