Step 1

Heat butter and oil in a large stock pot over medium high heat until butter is melted.

Step 2

Gradually add flour, stirring constantly to make a roux. Continue stirring for 8 minutes until roux becomes dark brown, similar to the color of chocolate.

Step 3

Reduce heat to low.

Step 4

Add onions, green bell peppers, celery, Italian seasoning, parsley, sausage, chicken and broth.

Step 5

Bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring often.

Step 6

Add the okra, Creole seasoning, sugar, picante sauce and bay leaves.

Step 7

Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes.

Step 8

Remove and discard bay leaf.

Step 9

Place a generous amount of cooked rice into individual bowls.

Step 10

Pour gumbo over rice.

Step 11

Sprinkle with file powder if desired.