Heat oil in a large pot over medium heat. Add flour and stir constantly. Cook until it turns dark brown. This step builds deep flavor, so do not rush it.

Add chopped onion, bell pepper and celery to the roux. Stir well and cook for five minutes. The vegetables should soften and mix fully with the rich base.

Add minced garlic, paprika, thyme and Cajun seasoning. Stir everything well. Cook for one minute until the spices release aroma and blend nicely into the mixture.

Slowly pour in chicken broth while stirring. Add diced tomatoes and bay leaves. Mix well and bring the gumbo to a gentle simmer.

Add shredded chicken, sausage slices and okra. Stir everything together. Let it cook on low heat for about 30 minutes to build strong flavor.

Taste the gumbo and add salt and black pepper as needed. Let it simmer more if needed. The texture should be thick and rich.

Cook white rice separately according to package instructions. Fluffy rice pairs perfectly with gumbo and balances the strong flavors.

Serve gumbo over a bowl of warm rice. Add fresh herbs if you like. Enjoy it hot for the best taste and comfort.