Soul Southern Creole Gumbo

Ingredients
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb boneless chicken thighs, cooked and shredded
1 lb shrimp, peeled and deveined
6 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional)
2 teaspoons Creole seasoning
1 teaspoon smoked paprika
½ teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste
Chopped fresh parsley for garnish
Cooked white rice (for serving)

Instructions
1. In a large pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, for 15–20 minutes or until deep brown (making a dark roux).
2. Add onion, bell pepper, and celery. Sauté for 5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add sausage and cook until slightly browned.
5. Pour in chicken broth and diced tomatoes (if using). Add shredded chicken, Creole seasoning, paprika, thyme, bay leaves, salt, and pepper.
6. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
7. Add shrimp and simmer for 5–7 minutes until shrimp are cooked through.
8. Remove bay leaves.
9. Serve hot over white rice and garnish with fresh parsley.