Chop all veggies and set aside.
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 coco color. Be sure not to burn!
Add seasonings, thyme (except file') to roux and stir in. Add veggies and stir to coat with roux.
Add broth, bay leaves, a few rosemary leaves (optional), and file'. Bring to a boil and then simmer for 30 minutes to an hour.
Add chicken and sausage. Simmer another 20 minutes with lid on.
Add shrimp and simmer with lid on for another 10 minutes. Make sure shrimp is pink and done.
Turn off heat. Add additional seasoning if necessary. Add hot sauce to taste.
Serve with rice, chopped fresh parsley, chopped fresh green onion, sprinkled file', and hot sauce to taste.