Place chicken thighs in a large plastic container or gallon sized zip top plastic bag.
Add ¼ cup Dale’s Low-Sodium Seasoning.
Marinate 1 hour.
Discard seasoning and place chicken on a paper towel lined plate. Pat to dry.
Heat a large dutch oven or heavy-bottomed pot over medium heat.
Add 1 tablespoons oil.
Add the sausage in a single layer and cook, stirring occasionally, until the fat renders and the
sausage starts to brown, about 5 minutes.
Reserve sausage on a plate and set aside.
Return the dutch oven to medium heat.
Place the chicken in a single layer and cook, 8 minutes total, turning pieces once when they no longer stick to the bottom of the pan.
Remove to a plate and let rest until cool enough to handle.
Dice into 1” pieces.
Return the dutch oven to medium-low heat.
Add the 2/3 cup of vegetable oil, then flour while stirring constantly.
Reduce heat to medium-low and cook, stirring frequently, until the roux is medium- brown/caramel color, about 18-20 minutes.
Add onions, peppers, and celery to the roux.
Cook until slightly softened, about 6 minutes, stirring frequently.