Cook the Rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover the pot with a lid to keep warm.

Prepare the Gumbo: Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns dark brown. Be careful not to burn it. Add the chicken, diced onions, bell pepper, celery, sausage, and minced garlic to the pot. Cook until the vegetables are softened, for about 5 - 7 minutes.

Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.

Add the Worcestershire sauce. Taste and adjust the seasoning, if needed. Remove the bay leaf before serving.

Serve the Meal: Divide the gumbo into bowls and serve each portion over a bed of cooked white rice. Sprinkle sliced scallions over the gumbo for garnish. Enjoy with French bread and pumpkin beer.