Step 1

In a large Dutch oven over medium-high heat, brown sausage, about 3 to 5 minutes. Remove from pan and place on a paper towel-lined plate. Reserve drippings in pan.

Step 2

Add chicken breast to Dutch oven, and cook until brown, about 5 minutes per side. Remove from pan and place on a paper towel-lined plate.

Step 3

Reduce heat to medium. Add the oil and flour to the drippings, whisk together to combine, and continue to cook roux over medium heat until dark brown, about 20 to 30 minutes, stirring constantly.

Step 4

Add onion, bell peppers, and celery. Cook until vegetables are tender, about 5 to 10 minutes. Add broth and stir until blended.

Step 5

Add chicken, garlic, Creole seasoning, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer, chicken is fork-tender, about 1 hour.

Step 6

Return sausage to pan, and cook until sausage is thoroughly cooked, about 30 minutes.

Step 7

Remove chicken and bay leaves. Cut chicken into strips and return to gumbo. Season gumbo to taste with salt and additional hot sauce, as desired. Add green onions, and parsley. Serve over hot cooked rice.