A classic New Orleans specialty that you can make at home and get the same depth of flavor with less work.
Place flour in a Dutch oven and put on the middle rack in a 425° oven. Bake for 40 to 50 minutes stirring often until you achieve a cinnamon like color that smells nutty. Transfer the flour to a deep bowl and let cool. Clean the dutch oven put and place on the stove over medium heat. Be careful as the pot handles will be very hot.
Add the olive oil and holy trinity: onion, green pepper and celery. Cook until softened 5 to 8 minutes stirring frequently.
Next add the aromatics, the oregano, garlic, thyme, cayenne pepper, paprika, bay leaves, salt and pepper. Sauté until fragrant 1 to 2 minutes.
Carefully stir 2 cups of the broth into the pot and nestle the chicken thighs in a single layer. Note that the chicken will not be completely submerged.
Reduce the heat to medium low, cover and cook until the chicken is fork tender, 15 to 20 minutes. The chicken may not be fully cooked at this point (thats ok). Transfer to a cutting board, let cool and shred into bite-size pieces.
Once the flour has cooled, slowly whisk in 2 cups of room temperature broth in small increments to achieve a smooth, batter like consistency.
Increase the heat to medium and slowly whisk the flour paste into the gumbo, add sausage & chicken and simmer uncovered until the gumbo thickens, 25 to 30 minutes.
Add the scallions to the gumbo and season with salt and pepper to taste. Remove the bay leaves and serve over white rice. Enjoy!