Cajun Chicken and Sausage Gumbo (Under an Hour)

Preheat the oven to 425º.
Spread flour evenly in an iron skillet or a baking sheet and bake for 30-40 minutes, stirring occasionally until it is golden brown. Remove to a bowl.
In a Dutch oven over medium heat, heat the oil. Add onion, bell pepper and celery and cook until softened, about 5 minutes. Add garlic, thyme, paprika, cayenne, bay leaves and salt and pepper. Cook an additional minute. Add 2 cups of the chicken broth and stir to combine. Add chicken in a single layer and bring to a low boil. Reduce heat to medium-low, cover and simmer until the chicken is tender, about 15 minutes. Remove chicken to a plate.
Slowly whisk the remaining chicken broth into the bowl of toasted flour, whisking until it is thick and smooth.
Increase the heat under the Dutch oven to medium and slowly whisk in the flour mixture until it is incorporated. Add andouille sausages and simmer uncovered until it is slightly thickened, about 20 minutes.
Shred the chicken into bite size pieces and add to the Dutch oven. Stir in green onions. Remove from the heat and add vinegar and salt and pepper to taste. Remove bay leaves and serve over rice with hot sauce if desired.