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Preparation

1. Slice andouille sausage. In a Dutch oven/pot, add 1 tablespoon of oil, add the sliced sausage and brown, remove and set aside. Dice celery and onion. Seed and dice bell pepper. Mince garlic.
2. In the same pot over medium heat and combine 1 cup of oil and 1 cup of flour. Cook for 30-60 minutes, stirring constantly until the roux is a milk chocolate color.  
3. Add the celery, onion, garlic, and bell pepper and sauté 8-10 minutes.
4. Add tomatoes, thyme, creole seasoning, ground pepper, chicken stock and bay leaves and bring to a simmer for 45 minutes
5. Add cooked chicken and sausage, combine 1 teaspoon File powder to thicken gumbo and simmer for an additional 45 minutes. Remove the bay leaves.
6. Remove from heat and stir in the shrimp. Serve in a bowl and enjoy!