In a large bowl, combine the chicken pieces with all the chicken seasoning ingredients. Mix well until evenly coated and set aside while you prepare the other ingredients.

Heat a little bit oil in a large pan over medium heat. Add the sliced Andouille sausage and cook for 3-4 minutes, until lightly browned and the edges are slightly crispy. Remove from the pan and set aside.

In the same pan, add a little more oil and the seasoned chicken, cook for 4–5 minutes, until lightly browned on the outside (it does not need to be fully cooked through at this stage).

Heat a large pot or Dutch oven on medium-low heat, add 1/2 cup neutral oil and flour to the pot, stir continuously to combine. Cook the roux, stirring constantly making sure there’s no clump, for 35-45 minutes, until it turns a deep brown color (similar to melted chocolate).

Once the roux reaches a deep brown color, immediately add the diced onion, celery, and green bell pepper. Stir well and cook for 3-4 minutes, until softened and fragrant. Add the garlic and jalapeño (if using), and cook for another 1 minute.

Slowly pour in the chicken stock while stirring continuously to prevent lumps. Add Worcestershire sauce, chicken bouillon, Creole seasoning, cajun seasoning, cumin, paprika, and bay leaves. Mix well.

Add the cooked sausage the chicken to the pot. Bring to a gentle boil, then reduce heat to low and let it simmer uncovered for 40-50 minutes, until the gumbo thickens and the chicken is fully cooked and tender.

Taste and season with a little more salt if needed. Serve hot over steamed white rice and enjoy!