Gumbo

1. Season the chicken thighs and set aside.

2. Heat the oil in a large pot over medium heat, then slowly add the flour, whisking constantly, to create a roux.

3. Cook the roux, stirring frequently, until it turns a deep brown color.

4. Add the diced vegetables: red bell pepper, green bell pepper, celery, and onion to the roux, and sauté until softened.

5. Stir in the minced garlic, okra, and sausage, and cook for a few more minutes.

6. Gradually add the chicken broth while stirring to combine all ingredients smoothly.

7. Add the seasoned chicken thighs to the pot, and bring to a simmer.

8. Add the shrimp to the pot a few minutes before the chicken is fully cooked to avoid overcooking the shrimp.

9. Season the gumbo with creole seasoning, onion powder, smoked paprika, garlic, ground cumin, sazon, and adjust salt and pepper to taste.

10. Simmer the gumbo until the meat is fully cooked and the flavors meld together.

11. Add gumbo filé right before serving to thicken and enhance flavor.

12. Garnish with chopped parsley and green onions before serving.