In a large, heavy bottom pot or large Dutch oven, stir or whisk oil and flour together over medium-high heat. After about 5 minutes of stirring the mixture constantly, lower to medium-low heat and continue to cook while constantly stirring for 45 minutes to an hour. Do not burn the roux. When the roux is ready, you will begin to smell a nutty aroma, and the roux will look like milk chocolate.

In a separate skillet, brown the sausage and remove to a plate. In the same skillet sauté the celery, onion, and bell peppers. When the vegetables are almost translucent, add the garlic and cook for about 2 minutes longer.

Once the roux is ready, add the sauteed vegetables and green onions to the pot with the roux and stir well. Slowly pour the broth into the roux mixture and stir over high heat until well combined. Boil for about 10 minutes, skimming any foam that rises to the top. Stir in the Creole seasoning.

Add the browned sausage and shredded chicken to the pot. Continue to cook over low heat for about 10 more minutes. Stir the shrimp, Dungeness crab, and parsley into the pot and allow the gumbo to simmer for about 10 more minutes. Add the file’ powder and gently stir for about 2 to 3 more minutes.

Ladle into a shallow bowl with a scoop of white rice, garnish with parsley and green onions, and serve and Saltine crackers.