Season the chicken thighs with creole seasoning. Heat 1/2 Tbsp oil in a 6-qt (or larger) stockpot over medium-high heat. Brown the sausage and set aside.
Add the chicken to the pot (with the sausage drippings) and cook over medium-high heat until brown on both sides. Remove the chicken and set aside.
In the same pan, over medium heat, combine the remaining 1/2 cup of oil and flour. Cook the mixture, stirring slowly and constantly, for 10-15 minutes, or until dark brown. Be careful not to burn or scorch.
Add the onions, garlic, celery, and bell pepper and cook for 5 minutes. Slowly add the broth and stir until there are no lumps.
Add the tomatoes, rice, salt, cayenne, bay leaves, thyme, and okra. Stir and bring to a simmer. Continue to simmer for 10 minutes.
Add the chicken and cooked sausage to the gumbo. Bring the mixture to a boil and simmer for 20 minutes. Remove the bay leaves and serve.
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