To start, heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, gradually whisk in the all-purpose flour, ensuring there are no lumps. Continue whisking the mixture constantly for about 15-20 minutes or until the roux turns a deep, golden brown color.

While the roux develops its color, finely chop the yellow onion, green bell pepper, and celery. These three ingredients form the holy trinity of Cajun cuisine, adding depth and flavor to the gumbo. Once the roux reaches the desired color, add the chopped vegetables to the pot, stirring well to combine.

Slice the smoked sausage into bite-sized pieces and add them to the pot with the roux and vegetables. Stir to coat the sausage with the roux and cook for a few minutes until the sausage is lightly browned. Next, debone the rotisserie chickens and shred the meat. Add the shredded chicken to the pot, mixing it with the roux, vegetables, and sausage.

Pour in the chicken stock, cans of Rotel, and the capful of Browning sauce. Stir well to incorporate all the ingredients and bring the gumbo to a gentle simmer. Add the water slowly until the desired consistency is achieved. Toss in the Cajun or Creole seasoning, salt, garlic powder, and bay leaves. Stir everything together and let the gumbo simmer on low heat for about 1-2 hours, allowing the flavors to meld together.

Once the gumbo has simmered to perfection, remove the bay leaves and take a moment to taste and adjust the seasoning if needed. Serve the Cajun Ninja Gumbo hot, garnished with some freshly chopped parsley, on a bed of steamed white rice.