In a large stockpot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to avoid lumps. Continue to stir constantly, cooking the mixture for about 20-30 minutes until it reaches a deep, dark brown color (like chocolate). This is the base of your gumbo and adds depth of flavor.

Add the sliced andouille sausage to the pot, stirring it into the roux. Cook for about 5 minutes until the sausage is browned. Add the chicken pieces and cook for another 5-7 minutes until they are no longer pink on the outside.

Stir in the diced onions, celery, and bell peppers. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Gradually add the chicken broth while stirring to combine. Add the bay leaves, thyme, paprika, cayenne pepper, Worcestershire sauce, and hot sauce (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, stirring occasionally.

Add the shrimp to the pot and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

If desired, stir in the filé powder to thicken the gumbo further and add a slight herbal flavor. Season with salt and pepper to taste.

Remove the bay leaves and discard them. Serve the gumbo hot over a bed of cooked white rice. Garnish with chopped green onions and fresh parsley.