Directions:

1. Season chicken thighs with salt and place skin-side down in a sauce pan over medium heat. Render out the fat and crisp up the skin. Scrape up any bits of fond that collect on the bottom of the pan. Remove thighs from the pan and cool.

2. Add sausage to chicken fat and cook until fat renders out from sausage. Add bell pepper, celery, onion and cook until vegetables soften. Remove from heat.

3.In a separate pan, melt butter and stir in flour. Whisk until it starts to turn brown. Add water or chicken stock incrementally to the flour mixture to create a rich gravy. Simmer for about 20minutes. Add the gravy to the sausage and vegetables.

4.Remove crispy chicken skins from thighs, chop and reserve. Pull apart thigh meat and add to the sauce pan along with okra.Simmer further for about 15 minutes.

5. Cook rice according to instructions on the box.

6. Ladle gumbo over rice and top with chopped crispy chicken skins.