In a small bowl, stir together garlic powder, onion powder, paprika, dried basil, oregano, thyme, salt, black pepper, and cayenne. Set this fragrant blend aside.

Pat the chicken thighs dry with paper towels. Generously coat each side with the seasoning mix, pressing gently so it clings.

Heat 1 teaspoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Cook the sliced sausage for about 3-4 minutes, until nicely browned. Remove and set aside.

In the same pot, use the remaining drippings to sear the seasoned chicken thighs, skin-side down, for approximately 4-5 minutes each side until golden brown.

Add the remaining 1 cup of oil to the pot and bring to medium heat. Gradually whisk in the flour. Stir continuously for about 20-25 minutes until the roux looks like deep chocolate or dark peanut butter.

Once your roux is at that perfect color, toss in the onions, green bell pepper, red bell pepper, and celery. Stir well for 3-4 minutes until they start to soften.

Add the minced garlic and stir for about a minute until it releases its delightful aroma.

Slowly pour in the warmed chicken broth while stirring to prevent lumps. Toss in the bay leaves, then bring this mix to a boil.

Nestle the browned chicken thighs back into the pot, reduce the heat to medium-low, and let it gently simmer uncovered for 30-35 minutes, stirring occasionally until the chicken is tender and fully cooked.

Carefully transfer the chicken from the pot to a cutting board. Once cool, remove the bones and shred the meat into bite-sized pieces.

Stir the shredded chicken and browned sausage back into the pot. Mix in half of the parsley and half of the green onions. Simmer for another 10-15 minutes.

Taste your gumbo and adjust with extra salt, black pepper, or Cajun seasoning as needed. Discard the bay leaves before serving hot over cooked rice.

Garnish with the remaining parsley and green onions.