A traditional dark roux base with spicy andouille sausage and the holy trinity of vegetables.
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In a large heavy-bottomed Dutch oven, brown the sliced andouille sausage over medium heat until crisp, then remove and set aside.
Add the oil and flour to the remaining fat in the pot, whisking constantly over medium-low heat for 20-30 minutes until the roux reaches the color of dark chocolate.
Immediately add the 'Holy Trinity' (onion, bell pepper, and celery) to the dark roux to stop the cooking process, stirring until softened.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Slowly whisk in the chicken stock a little at a time to ensure a smooth consistency, then add the Cajun seasoning, thyme, and bay leaves.
Return the browned sausage to the pot and bring the mixture to a boil, then reduce heat to low.
Simmer the gumbo uncovered for at least 45 minutes, skimming any excess oil that rises to the surface.
Remove bay leaves and serve hot over steamed white rice, garnished with fresh green onions.
