Make the roux: In a large pot, over medium heat, heat the vegetable oil. Gradually whisk in the flour. Keep stirring until it turns a rich, dark brown, which should take about 20 to 30 minutes.

Sauté the trinity: Add the chopped onion, bell pepper, and celery to the roux, sautéing until they soften.

Add the garlic: Stir in the minced garlic and cook for about another minute.

Brown the meats: Toss in your chicken and sausage, cooking until browned.

Build the gumbo base: Pour in the chicken broth and add the okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring it all to a boil, then reduce the heat and let it simmer for 30 minutes.

Finish up: Remove the bay leaves and taste. Adjust any seasonings if needed.

Serve it up: Dish your gumbo over a generous spoonful of cooked white rice and sprinkle with green onions.