Authentic New Orleans Creole Gumbo with Dark Roux and Seafood

Ingredients

• 1 tablespoon neutral oil, for browning
• 1 lb (450 g) boneless skinless chicken thighs, cut into bite-size pieces
• 12 oz (340 g) andouille sausage, sliced
• 1/2 cup (120 ml) neutral oil
• 1/2 cup (65 g) all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 lb (450 g) sliced okra, fresh or frozen
• 1 can (14.5 oz/410 g) diced tomatoes
• 6 cups (1.4 L) chicken stock or seafood stock
• 2 teaspoons Creole seasoning, plus more to taste
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1-2 teaspoons Louisiana-style hot sauce
• Salt
• black pepper
• 1 lb (450 g) large shrimp, peeled and deveined
• 8 oz (225 g) lump crabmeat, picked over
• 2 tablespoons chopped fresh parsley
• 3 green onions, thinly sliced
• 1-2 teaspoons gumbo filé powder, for serving
• 4 cups cooked long-grain white rice