Option 1: Preheat the oven to 350°F. Combine 1 cup flour and 1 cup oil in a very large oven-proof dutch oven. Bake uncovered for 2 to 4 hours, stirring 2 or 3 times, or until the roux is milk chocolate brown in color.

Option 2: Combine the flour and oil in a very large dutch oven on the stovetop over medium-low heat. Cook, stirring pretty much constantly, until the roux is a milk chocolate brown color.

Place the dutch oven with the finished roux over medium heat and add the celery, onion, and bell pepper. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the onions are translucent.

Add the garlic and creole seasoning and cook for about 1 minute or until the garlic is fragrant.

Gradually add 6 cups of chicken stock, bay leaves, and thyme and stir. Add salt, pepper, and additional creole seasoning to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.

In a large skillet, heat 1 tablespoon of oil, add the sliced sausage and brown.

Once the gumbo has simmered, add the cooked sausage and shredded chicken. Stir to combine. Add the okra and simmer uncovered for an additional 30 to 45 minutes or until thickened. Remove the bay leaves.

Serve the gumbo with hot cooked white rice, a sprinkle of sliced green onion, and a few dashes of hot sauce – if desired.