In a large pot, whisk together oil and flour over medium heat. Keep whisking until the mixture turns a deep, chocolate-brown color. This step forms the main base of your Gumbo’s bold, smoky flavor.

Stir in the onion, celery, and bell pepper until they soften. Add the garlic and cook for another minute.

Add smoked paprika, paprika, thyme, cayenne, and bay leaves. Let them toast slightly to deepen their aroma.

Add chicken and sausage, coating them with the roux and spices.

Slowly add the stock while stirring to avoid lumps. Add tomatoes if you want that classic Creole brightness.

Bring everything to a boil, then lower the heat. Simmer for 45–60 minutes. The longer it cooks, the richer it becomes.

Taste and adjust seasoning. Serve over tender rice and garnish with parsley or spring onions.