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

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to create a roux. Cook until it turns deep brown, stirring frequently to prevent burning.

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

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

Add the diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir well.

Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Cook chicken to an internal temperature of 165°F (74°C).

Discard the bay leaf.

Serve the gumbo with rice. Garnish with sliced scallions. Enjoy with a glass of cold coconut water.