In a large dutch oven over medium high heat 1 TBSP oil and add the sausage and cook until well browned, about 10 minutes.
Place the chicken thighs in a large bowl and add the cajun seasoning turning the chicken until well coated.
Remove the sausage from the pot and add the chicken cooking about 4 minutes on each side.
Return the chicken to the bowl and cover and place in the fridge.
Lower the heat to medium and add the remaining oil to the pot with the flour and stir constantly for about 30 minutes or until the mixture becomes a dark brown color.
Add the onions, peppers, bay leaves and cayenne and cook for about 5 minutes.
Turn the heat to medium high and add the chicken stock. Bring to a boil and reduce to medium low heat.
Cook uncovered stirring occasionally for about an hour.
Turn the heat to low, add the chicken thighs and simmer stirring occasionally for about another hour.
Remove the chicken thighs from the pot. Shred the chicken and place back in the pot and simmer for about 1 to 1 1/2 more hours stirring occasionally.
Remove bay leaves, return the sausage to the gumbo and season with salt and pepper to taste.
Serve over white rice and with your favorite hot sauce.
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