Authentic Shrimp Gumbo

Heat a medium-sized skillet over medium heat and sear the sausage until it's nicely browned. Take the sausage out of the pan, let it cool for a moment, and then drain off some of the excess fat using paper towels. Discard the remaining fat in the pan.

In a large skillet, pour in some vegetable oil and heat it up to extremely high temperatures. Sear the chicken pieces until they're golden brown on all sides, stirring occasionally to prevent burning. Transfer the cooked chicken to a separate dish and keep it warm by placing it in the oven.

Make a mixture of flour and oil by whisking them together. Reduce the heat to low and continue cooking the mixture, stirring constantly, until it reaches a deep, rich brown color. This process can take anywhere from 30 to 45 minutes; the darker the mixture, the better it will be in terms of flavor.

Once the mixture has reached the desired color, quickly add the cooked sausage, onion, green onion tops, green pepper, parsley, and garlic to the pan. Cook over low heat until all the vegetables are soft and tender, stirring constantly.

Add 2 cups of water and your desired spices to the pan. Then, add the cooked chicken back into the mixture. Gradually pour in the rest of the water, stirring constantly to avoid lumps.

Bring the mixture to a boil and then reduce the heat. Let it simmer for about 45 minutes, or until the chicken is cooked through and tender.

Remove the cooked chicken from the pan and set it aside for later use. Add some shrimp to the gumbo and cook for an additional 8-10 minutes, or until they're cooked through. Remove any bay leaves from the pan.

Taste the gumbo and adjust the seasoning as needed. Serve it in deep bowls and sprinkle some file powder over the top of each serving before stirring it in.