Cook the rice: Prepare the white rice according to the package instructions. Fluff with a fork and cover to keep warm.

Start the roux: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook, stirring often, until it turns a deep brown colour. Be careful not to burn it.

Sauté the vegetables: Add diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5–7 minutes, until softened.

Add proteins: Stir in the diced chicken thighs and sliced andouille sausage. Cook until browned on all sides.

Build the gumbo: Add diced tomatoes, chicken broth, bay leaf, thyme, oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and pepper. Stir well to combine.

Simmer: Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.

Finish and serve: Remove the bay leaf. Garnish the gumbo with sliced scallions. Serve hot with a scoop of rice.

Enjoy: Pair your bowl of gumbo with a glass of cold coconut water.