Melt butter in a large skillet over medium heat until melted. Add flour and reduce heat to low. Whisk constantly for 15 to 20 minutes, until roux is dark brown in color. Remove pan from heat and set aside.

Heat stockpot or Dutch oven over medium heat for 5 minutes, until hot. Add sliced andouille and tasso. Cook for 8 minutes until meat begins to brown. Remove from skillet and set aside.

Return pot to stovetop, add 1 tablespoon olive oil, and heat for 5 minutes over medium heat. Add chicken thighs and cook for 8 minutes, until fully cooked. Remove from skillet.

Add remaining tablespoon oil to the stockpot. Sauté garlic, onions, celery, green pepper, thyme, cayenne, and Cajun seasoning for 5 to 8 minutes, until vegetables begin to soften.

Carefully add reserved roux to vegetables and stir until combined. Add chicken stock, Worcestershire sauce, and Tabasco® sauce. Bring to a boil, then reduce to simmer.

Allow gumbo to simmer for 30 minutes, until reduced by a quarter. Add bay leaf, chicken, tasso, and andouille and simmer for 5 minutes, until heated through.

Turn off heat and stir in okra, tomatoes, and gumbo filé. Season with salt and pepper. Keep warm until ready to serve.

Place rice in a strainer and rinse under cold water until water runs clear. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low.

Cook rice for 15 to 18 minutes, until water is fully absorbed and rice is soft. Remove from heat.

Stir in butter and Cajun seasoning. Add additional salt and Tabasco® sauce if desired. Keep warm until ready to serve.

Serve Chicken-Andouille Gumbo over Cajun Rice. Top with sliced green onions.