Season the chicken thighs generously on both sides with Cajun seasoning. In a large, heavy-bottomed pot over medium heat, add a small amount of oil. Sear the chicken for 4–5 minutes per side until nicely browned. The chicken does not need to be fully cooked. Remove from the pot and set aside.

In the same pot, add the sliced smoked sausage. Cook for 3–4 minutes until browned and a crust forms. Remove the sausage and set aside with the chicken.

Lower the heat to medium-low. Add the oil and flour to the pot and stir constantly for 30–45 minutes until the roux reaches a deep chocolate-brown color. Take your time—this is where the gumbo gets its rich flavor.

Stir in the celery, white parts of the green onions, garlic, and thyme. Cook for 3–5 minutes until fragrant and softened.

Slowly whisk in the chicken broth until smooth. Bring to a gentle boil, then reduce heat to a simmer. Stir in the remaining Cajun or Creole seasoning.

Return the chicken thighs and browned sausage to the pot. Cover and simmer for 45–60 minutes until the chicken is tender.

Remove the chicken, shred the meat, discard bones if needed, and return the shredded chicken to the pot.

In a separate skillet over medium heat, add a small amount of oil. Cook the sliced okra for 8–10 minutes, stirring occasionally, until moisture cooks off and okra lightly browns.

Stir the cooked okra into the gumbo. Add the shrimp and crab legs and simmer for 10–15 minutes, just until the shrimp are pink and cooked through.

Turn off the heat and let the gumbo rest for 10 minutes before serving.