Step 1

Heat a large heavy-bottomed stockpot over medium-high heat.  Add the sliced sausage in a single layer and briefly cook for 1 to 2 minutes per side, until lightly browned.  Transfer the sausage to a clean plate and set aside for later.

Step 2

Add the oil to the stockpot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 to 30 minutes. Keep a very close eye on the roux as it cooks, adjusting the heat if it seems to be browning too slowly or too quickly, and whisk it constantly to be sure that it does not burn.

Step 3

Once the roux reaches the dark brown color, immediately stir in the bell peppers, celery, and onion until combined.  Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened, about 6 to 8 minutes. Add in the garlic and cook for 1 more minute, stirring constantly.

Step 4

Gradually add in the chicken stock, stirring in a few cups at a time so that the broth can thicken. Then add in the tomatoes, cooked chicken, okra, Creole seasoning, thyme, cayenne, bay leaves, cooked sausage, and stir to combine.

Step 5

Continue cooking until the gumbo just barely reaches a low simmer, then reduce heat to medium-low and continue simmering the soup for 5-10 minutes.  (Or if the broth is too thick for your liking, continue simmering a bit longer to reduce it down.)

Step 6

Stir in the shrimp and cook for 2 to 3 minutes until they are opaque and cooked through.

Step 7

Remove and discard the bay leaves. Taste the gumbo and season with however much salt and pepper it may need, to taste.  (Feel free to also add extra Creole seasoning and/or cayenne too.)

Step 8

Serve warm with a big scoop of rice, sprinkled with your desired toppings.