We used to make both dishes (thighs first night, gumbo second night) just for the second night's gumbo; we found the first night's thighs a bit bland, until, that is, we used organic fire-roasted diced tomatoes (Muir Glen's) instead of Hunt's, etc. Made a world of difference.
For 2 people, we make rice (using a cup of dried brown basmati) to use for both nights. We make a half recipe for the thighs (5 thighs) and eat one apiece the first night, over about half the cooked rice. (If one of us were a big eater, we'd use 6 thighs, eating 3 the first night.)
The second night, we make a full recipe of the gumbo, eat what we want that night, adding rice toward the end of the simmer, and always have enough left over for a great lunch the next day.