Thickened with sassafras filé powder and loaded with pulled chicken and sliced sausage.
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In a large heavy-bottomed pot or Dutch oven, sear the chicken thighs in a little oil until browned on both sides, then remove and set aside.
Add the remaining oil and the flour to the pot, whisking constantly over medium-low heat for 20-30 minutes until the roux reaches a dark chocolate color.
Immediately stir in the onions, bell pepper, and celery (the 'Holy Trinity') to the roux to stop the cooking process, and sauté until softened.
Add the minced garlic and sliced andouille sausage, cooking for another 3 minutes until the sausage fat begins to render.
Slowly pour in the chicken stock while whisking to incorporate the roux, then add the Cajun seasoning, thyme, and the seared chicken thighs.
Bring to a boil, then reduce heat and simmer for 45-60 minutes until the chicken is tender and falling off the bone.
Remove the chicken from the pot, shred the meat while discarding bones and skin, and return the pulled meat to the gumbo.
Turn off the heat entirely and stir in the filé powder slowly to thicken the gumbo right before serving over white rice.
