Preheat your oven to 425°F.

Spread the flour evenly in a cast-iron skillet and place it in the oven. Roast the flour for 35–45 minutes, stirring occasionally, until it reaches a rich cinnamon-like hue.

Remove the skillet from the oven and let the flour cool for 5 minutes. Sift the flour into a large bowl to remove any lumps.

In a Dutch oven, heat the vegetable oil over medium-high heat.

Add the diced onion, bell pepper, and celery, and sauté until the vegetables become translucent.

Add the garlic and scallion, and cook for an additional 2 minutes.

Pour 4 cups of chicken stock and 1 cup of water into the pot, then add the chicken thighs, cover, and let the crucible of flavors simmer for 20 minutes.

Remove the chicken from the pot and allow it to cool for 5 minutes before shredding it into tender pieces.

To the pot, add the prepared roux, andouille sausage, beef sausage, and shredded chicken.

Stir in the hot sauce, cayenne pepper, paprika, salt, black pepper, gumbo filé, and vinegar.

Add the thyme and bay leaves, then bring the mixture to a light simmer.

Cover the pot and let the gumbo cook for 1 hour, allowing the flavors to meld.

Remove the bay leaves and give the gumbo one final stir.

Serve and Enjoy:

Serve over steamed rice, and savor the captivating symphony of flavors.