Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Recipe

Name: Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Recipe
Ingredients: 1 1/2 lbs andouille sausages (cut bite sized); 2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham); 2 lbs chicken thighs (boneless, skinless, cut in quarters); 2 lbs shrimp, large (peeled and deveined); 12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass); 2 cups celery (chopped); 4 cups onions (chopped); 2 cups bell peppers (chopped); 2 tablespoons fresh garlic (minced); 1 teaspoon fresh thyme (removed from stem); 3 bay leaves (whole); 2 cups vegetable oil; 2 cups all-purpose flour; vegetable oil, as needed for browning meats; file powder; Italian parsley, fresh, chopped

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After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I hav

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Ladle
Colander

Ingredients

1 1/2 lbs andouille sausages (cut bite sized)
2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham)
2 lbs chicken thighs (boneless, skinless, cut in quarters)
2 lbs shrimp, large (peeled and deveined)
12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass)
2 cups celery (chopped)
4 cups onions (chopped)
2 cups bell peppers (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon fresh thyme (removed from stem)
3 bay leaves (whole)
2 cups vegetable oil
2 cups all-purpose flour
vegetable oil, as needed for browning meats
file powder
Italian parsley, fresh, chopped