Chicken, Shrimp & Andouille Sausage Gumbo

Today I'm making Chicken, Shrimp & Andouille Sausage Gumbo. It is delicious but takes a long time to cook. I apologize for all stirring of the roux. It is a necessary part of making a good bowl of Gumbo.

Ingredients:
1 cup of vegetable oil (I prefer Avacado)
1 cup of all-purpose flour
1 - 2 cups of onions diced
1 cup of green pepper diced
1 cup of celery diced
11 oz Andouille sausage
1.5 lb chicken thighs cut into bite-size pieces
1 lb shrimp clean and deveined
paprika, garlic powder, onion powder, black pepper, and kosher salt to season the chicken and shrimp (a light sprinkle)
8 cups of chicken broth (I prefer low sodium)
2 bay leaves
chopped parsley
chopped green onion
Chopped okra if you like (I didn't use it)
hot sauce to taste

Roux should be the color of milk chocolate before you add the vegetables as the roux will continue to darken slightly while you wilt the vegetables.