Authentic Cajun Sausage and Chicken Gumbo Recipe

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In a small bowl, combine garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
Pat the chicken thighs dry and coat with the prepared seasoning blend.
Heat olive oil in a large pot over medium-high heat, cook the andouille sausage for 3-4 minutes until browned. Remove from pot.
In the same pot, sear the seasoned chicken thighs for 4-5 minutes per side until golden brown. Set aside with the sausage.
Add vegetable oil to the pot and heat. Gradually whisk in flour to make a roux, stirring for 20-25 minutes until dark brown.
Add onion, bell peppers, celery, and stir for 3-4 minutes until softened.
Add minced garlic, cook for 1 minute until fragrant.
Slowly add warmed chicken broth, incorporating the roux smoothly. Add bay leaves and bring to a boil.
Return chicken thighs to the pot, simmer for 30-35 minutes until chicken is cooked through.
Remove and shred chicken, discarding bones. Return shredded chicken and sausage to the pot, adding half of the parsley and green onions. Simmer for 10-15 minutes.
Taste and adjust seasoning as needed. Serve hot over rice, garnishing with remaining parsley and green onions.

Store leftovers in an airtight container for up to 3 days. Reheat on the stove, adding broth if needed.