Step 1

Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.

Step 2

Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.

Step 3

Stir in the cajun seasoning and cook for one minute until fragrant.

Step 4

Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.

Step 5

Add stock one cup at a time, mixing after each addition, so that its well blended and bring to a boil. Reduce heat to a simmer and cook with the lid slightly askew on the pot for 1 hour.

Step 6

Stir in the okra and simmer for half an hour with the lid askew on the pot, for steam to escape.

Step 7

Stir in the shrimp and oysters with their liquor and cook for 5 minutes, just until the seafood is cooked through, but not over-cooked. Remove from heat. Stir in the parsley.

Step 8

Ladle the gumbo into a bowl and garnish with white rice, scallions, parsley and hot sauce to taste.