1/2 Cup Vegetable Oil

1/2 Cup All-purpose Flour

1 Large Onion, Diced

1 Green Bell Pepper, Diced

1 Teaspoon Paprika

Salt To Taste

Black Pepper To Taste

2 Celery Stalks, Diced

4 Cloves Of Garlic, Minced

1 Pound (450g) Smoked Sausage, Sliced

Step: 1

In A Large Pot Or Dutch Oven, Heat The Vegetable Oil Over Medium Heat. Add The Flour And Stir Constantly To Make A Roux. Continue Stirring The Roux For About 15-20 Minutes Or Until It Turns A Dark Brown Color. Be Careful Not To Burn It.

Step: 2

Once The Roux Has Reached The Desired Color, Add The Diced Onion, Bell Pepper, Celery, And Minced Garlic To The Pot. Stir Well To Combine And Cook For About 5 Minutes Or Until The Vegetables Start To Soften.

Step: 3

Add The Sliced Smoked Sausage To The Pot And Cook For Another 5 Minutes, Stirring Occasionally.

Step: 4

Add The Chicken Thighs To The Pot And Season With Salt, Black Pepper, Dried Thyme, Dried Oregano, Paprika, And Cayenne Pepper. Stir Well To Coat The Chicken And Sausage With The Seasonings.

Step: 5

Pour In The Diced Tomatoes (With Their Juices) And Chicken Broth. Stir To Combine.

Step: 6

Add The Bay Leaves To The Pot, Reduce The Heat To Low, And Simmer For About 1 Hour, Partially Covered, Stirring Occasionally.

Step: 7

After The Gumbo Has Simmered For 1 Hour, Add The Shrimp And Cook For An Additional 5-7 Minutes Until The Shrimp Are Cooked Through And Turn Pink.

Step: 8

Taste The Gumbo And Adjust The Seasoning With Salt, Black Pepper, And Cayenne Pepper If Desired.

Step: 9

Remove The Bay Leaves From The Pot. Serve The Spicy Creole Gumbo Over Cooked Rice And Garnish With Chopped Green Onions.