In a large Dutch oven, heat vegetable oil over medium heat. Gradually whisk in all-purpose flour and stir continuously for 20–25 minutes until it reaches a deep brown color.

Add in the chopped onion, green bell pepper, and celery. Sauté for 5 minutes until softened.

Stir in minced garlic and cook for 1 additional minute, ensuring it does not burn.

Add sliced smoked sausage and cook for 5 minutes until browned.

Stir in chopped chicken thighs and chicken broth along with Creole seasoning, thyme, smoked paprika, bay leaves, salt, and black pepper to taste.

Bring to a rolling boil, then reduce heat to low and let simmer uncovered for 45–60 minutes.

Carefully discard the bay leaves, taste, and adjust seasoning if necessary.

Ladle the hot gumbo over cooked white rice and garnish with chopped green onions and fresh parsley.