1. Create a roux by combining flour and oil in large, heavy-bottomed pot and cooking over medium-low heat, stirring constantly 30-40 minutes. The roux should be dark mahogany or chocolate-like in color and have the consistency of playdough. Be patient and careful not to burn.
2. In skillet over medium-high heat, cook sausage until golden brown. Transfer sausage to towel to dry. Add shrimp and ½ cup broth and cook until shrimp are cooked through. Set aside with sausage.
3. To the pot with the roux, add skillet drippings and remaining broth. Add vegetables, herbs, and spices and stir to incorporate. Bring to a boil over medium heat for 6-7 minutes, until vegetables are tender, skimming any foam off top of pot.
4. Add chicken, sausage, shrimp, and hot sauce and continue to simmer 15-20 minutes until desired thickness. Taste and adjust seasoning to your liking. Serve over white rice with green onions, hot sauce, and parsley to garnish.
