A faster version using a pre-made jarred roux without sacrificing the authentic spicy kick.
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In a large heavy pot or Dutch oven over medium-high heat, brown the sliced Andouille sausage for 5-7 minutes until crispy.
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the pot and sauté until softened, about 5 minutes.
Stir in the jarred roux and garlic, cooking for 2 minutes while stirring constantly to ensure the roux incorporates with the vegetables.
Slowly whisk in the chicken broth one cup at a time, ensuring the roux dissolves completely into the liquid to prevent lumps.
Add the Cajun seasoning, thyme, bay leaves, cayenne, and the browned sausage back into the pot.
Bring to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes until the gumbo has thickened slightly.
Remove bay leaves and serve hot over white rice, garnished with fresh green onions.
