Chop all veggies and set aside.
2 cups chopped white or yellow onion, 4 stalks celery, 4 cloves garlic - chopped fine, 1 medium jalapeno, 1 large green bell pepper or 4 or 5 smaller
Add flour and oil to a large dutch oven. Stir constantly over low medium heat, making sure mixture is smooth and lump free. Cook until color is medium to dark rich chocolate color. Be sure not to burn!
1 cup canola oil, 3/4 cup flour
Once you have a dark brown roux, add the chopped vegetables, Cajun Seasoning, garlic and onion powder to the hot roux and mix until all the veggies are coated in the roux mixture.
1 tbls creole seasoning, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp ground pepper
Add broth, bay leaves, and file'. Bring to a boil and then cover and simmer for 1 hour.
3 sprigs thyme leaves or if using ground 2 tsp., 2 32 oz chicken broth, 1.5 tbls gumbo file', 4 whole bay leaves
Add cut up chicken to the gumbo and pan fry the sausage, set aside. Simmer another 20 minutes with lid on.
1 link Kiebala Sausage or Andouille Sausage, 1 whole rotisserie chicken, small
Add shrimp and simmer with lid on for another 10 minutes. Make sure shrimp is pink and done.
1 pound shrimp
Turn off heat. Add additional seasoning and file' if necessary. Add hot sauce to taste.
1 tbls Tabasco or Franks Hot Sauce
Serve with rice, chopped fresh parsley, chopped fresh green onion, sprinkled file', and hot sauce to taste.