Start by chopping the bell peppers, onions, and celery into bite-sized pieces, setting them aside for later.
Slice the sausage into rounds and pat the chicken thighs dry with paper towels.
In a skillet over medium heat, add a touch of oil and sear the chicken thighs for 4-5 minutes on each side until they develop a golden crust and smell fragrant. Transfer the browned chicken to the slow cooker.
In the same skillet, sauté the chopped vegetables for about 5 minutes until they become tender and fragrant, stirring occasionally. Add the smoked paprika, thyme, and cayenne, cooking for another minute to toast the spices.
Pour the sautéed vegetables and spices into the slow cooker, spreading them evenly over the chicken and sausage. Add the sliced sausage and pour in the chicken broth, then stir gently to combine.
Cover the slow cooker with its lid and set it to low. Let it cook for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender and easy to shred.
About 30 minutes before the end of cooking, add the sliced okra to the pot. If you dislike sliminess, add it later or remove before serving. Continue cooking uncovered if you'd like the gumbo to thicken slightly.
Once cooking is complete, carefully remove the chicken thighs, shred the meat with two forks, and return it to the gumbo. Mix well and let it rest for 10 minutes to deepen the flavor.
Finish the gumbo by sprinkling with file powder, stirring gently, and tasting for seasoning. Adjust salt or spice if needed.
Serve the hot gumbo in bowls, garnished with chopped green onions or fresh herbs if desired. Enjoy the thick, smoky, and spicy flavors that feel like a warm hug.
