Start by chopping the chicken thighs into bite-sized pieces, slicing the sausage into rounds, and dicing the bell pepper, onion, and celery. Mince the garlic finely and set everything aside.
Heat a skillet over medium heat and add the sausage slices. Sear for about 3-4 minutes until they turn crispy and release smoky aroma. Transfer the sausage to the slow cooker.
In the same skillet, add a splash of oil and brown the chicken pieces for about 5 minutes until golden on the outside. Transfer the browned chicken to the slow cooker.
Place the diced vegetables and minced garlic into the slow cooker, along with the cooked sausage and chicken.
Pour in the chicken broth and add the diced tomatoes with their juices. Stir gently to combine all ingredients evenly.
Season the mixture with smoked paprika, cayenne, thyme, salt, and black pepper. Stir again to distribute the spices.
Cover the slow cooker with its lid and set it to low. Let everything simmer for 6 to 8 hours, until the chicken is tender and flavors meld. Your kitchen will fill with smoky, spicy aromas.
Halfway through, check the stew and give it a gentle stir. Taste the broth and adjust seasoning if needed, adding more salt, pepper, or cayenne for extra heat.
Once the cooking time is up, turn off the slow cooker and let the gumbo rest for about 10 minutes. This helps the flavors settle and the broth thicken slightly.
Serve the gumbo hot over steamed rice or with crusty bread. Garnish with chopped green onions if desired, and enjoy the rich, smoky, spicy stew.
