Dark Roux Gumbo

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Line a large, rimmed baking sheet with foil.

Step 3 -Spread the flour out on the prepared sheet.

Step 4 -Bake the flour, raking in the edges and pushing the center to the outside every 10 minutes until it becomes the color of ground cinnamon, about 1 hour 10 minutes-1 hour 30 minutes.

Step 5 -Allow the toasted flour to cool completely.

Step 6 -In a large Dutch oven over medium-high heat, melt 1 tablespoon of the butter.

Step 7 -Add the sausage and cook, while stirring, often until browned, about 4 minutes.

Step 8 -Transfer the sausage to a plate using a slotted spoon.

Step 9 -Add the remaining butter to the Dutch oven.

Step 10 -Add the onions, the celery, and the bell peppers and cook, while stirring, until softened, about 5 minutes.

Step 11 -Add the garlic, the Cajun seasoning, the thyme, and the bay leaf and cook until fragrant, about 1 minute.

Step 12 -Add 2 cups of the chicken broth to the veggie mixture and stir, while scraping the bottom of the pot to release the browned bits.

Step 13 -In a large bowl, add the dry roux and the remaining chicken broth and whisk until completely smooth.

Step 14 -Add the roux-broth mixture to the Dutch oven and bring it to a boil.

Step 15 -Reduce the heat to medium-low and simmer until it has thickened and the flavors have melded together, about 20 minutes. In the last 5 minutes of cooking, add the shredded chicken and the cooked sausage.

Step 16 -Add the salt and the pepper.

Step 17 -Add the gumbo file powder and stir to combine.

Step 18 -Serve the gumbo with the rice, garnished with the green onions.