Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once heated, add ½ cup of chopped onion, ½ cup of chopped green bell pepper, and ½ cup of chopped celery. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.

Add 3 cloves of minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Next, add 1 pound of bite-sized chicken thighs to the pot. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.

Meanwhile, in a separate skillet, brown 8 ounces of sliced smoked sausage over medium heat until fully cooked. Once done, add the sausage to the chicken and vegetable mixture.

Pour in 4 cups of chicken broth and 1 can of undrained diced tomatoes. Stir well to combine all the ingredients.

Add 2 cups of sliced okra, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, ½ teaspoon of cayenne pepper, and 2 bay leaves to the pot. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low. Cover and let the gumbo simmer for at least 30 minutes, stirring occasionally.

After simmering, taste and adjust the seasoning if needed. Remove the bay leaves before serving.

Serve your chicken gumbo over hot, cooked rice for a hearty and satisfying meal.