Step 1

In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.

Step 2

Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.

Step 3

Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

Step 4

Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).

Step 5

Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.

Step 6

Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.