New Orleans Gumbo

7 Dice onions, celery, green bell peppers, garlic, and andouille sausage. Season chicken thighs with cooking oil, Nature's Seasoning and oregano.
8 Brown andouille sausage in an oiled pan over medium heat, then set aside. Cook chicken thighs (smooth side down) until they reach 165°F internal. Dice and set aside.
9 In a Dutch oven, whisk oil and flour over medium-low heat for 25-35 minutes, whisking every 5-7 minutes until the color is deep chocolate.
10 Add onions, peppers, celery, sage, and garlic to the roux. Stir, then pour in chicken broth and seafood stock. Season with Cajun seasoning, liquid smoke, and bay leaves. Simmer, covered, for 10 minutes.
11 Add shrimp, gumbo base/filé, and cooked meats. Simmer for 5 minutes.
12 Spoon over hot rice and garnish with green onions or parsley. ENJOY!