Spray a frying pan with oil spray and place the chicken thigh skin side down over medium high heat.
Allow the skin to turn brown and crispy, then flip it and cook on the other side for about 3 minutes.
Add the sausage to the pan and allow to brown.
Remove both from the pan and chop the chicken into bite size pieces. Set aside.
Add the onions, celery and garlic (and more oil if needed) and cook for 5 minutes until the vegetables become soft. Remove from pan and set aside.
Over medium heat, add vegetable oil to the pan and whisk in the flour. Keep stirring until the mixture (roux) turns brown but not burnt. Lower heat if necessary.
Pour in the broth and continue whisking to incorporate the roux.
Now add back the sausage, chicken and vegetables. Season with salt, pepper and cayenne pepper. Simmer for about 1 hour.
To make the fries, preheat the oven to 425 degrees. Spread fries on cookie sheet or baking pan.
Bake for 20 minutes until crisp and browned.
Remove from the oven and place the fries on a serving plate.
Top with the gumbo mixture and a sprinkle of green onions. Enjoy!