Chicken and Smoked Sausage Gumbo

2 T. Cajun seasoning, divided (I use Tony Chachere's salt free brand)
1 t. salt, divided
1/2 t. pepper, divided
3 lbs chicken thighs or breasts (I use boneless & skinless)
1/2 c. + 2 T. oil, divided
1/2 c. flour (I use wondra flour)
1 large onion, finely chopped
3/4 c. green pepper, chopped
3/4 c. red pepper, chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
4 c. water
2 c. chicken broth
1 1/2 lbs smoked sausage, sliced
2 T. Worcestershire sauce
2 bay leaves
hot cooked rice
3 green onions, chopped

Combine 1 T. cajun seasoning, 1/2 t. salt, & 1/4 t. pepper. Rub over chicken. Brown chicken in 2 T. oil in batches. Remove chicken from pan. Add remaining oil to pan and stir in flour until blended. Cook and stir over medium-low heat for 30 minutes. Do not burn. Add onions, peppers,and celery. Cook and stir 2-3 minutes or until vegetables are tender. Add garlic. Cook 1 more minute. Gradually add water and broth. Stir in sausage, worcestershire sauce, bay leaves, chicken, the remaining cajun seasoning, salt & pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour until chicken is very tender. Remove chicken. Cool slightly). Discard bay leaves. Shred chicken and return to soup. Heat through. Serve over rice, & top with green onions.