Prep-work

1. Prepare the veggies by dicing the green pepper, onion, and celery. Set aside.
2. Add the oil to a large Dutch oven pot over medium heat. While the oil is heating up, season the chicken with salt, pepper, smoked paprika, and garlic powder. Once the oil is hot, place the chicken thighs in the pot. Brown on each side until they are golden brown. Remove the chicken from the pot and set aside, then add in the sausage and cook until browned.
3. Remove the sausage and set aside with the chicken thighs.

Making the Roux

1. Add the cold butter and flour to the same pot and heat over medium heat. Whisk the oil, flour, and butter together until they become a caramel color.
2. This should take 20-30 minutes. Do not walk away while your roux is cooking; you don’t want it to burn.
3. Once your roux reaches a caramel color, remove it from the heat and allow it to cool for about 5 minutes.

Making the gumbo

1. Return the roux to the heat and stir in the peppers, onions, and celery. Cook for 10 minutes, stirring occasionally.
2. Add the chicken, sausage, creole seasoning, smoked paprika, and thyme. Stir everything together and cook for 5-7 minutes.
3. Add the bay leaves and pour in the chicken stock and water. Bring the pot to a rolling boil and let it simmer on low for 45-50 minutes.
4. Add the parsley (and shrimp, if using), and let it simmer for another 5-10 minutes.
5. Stir in the gumbo file.
6. Serve over rice, grits, or with your favorite fresh bread.