In a large pot combine the flour and oil under medium-low heat, stirring or whisking constantly for 30-45 minutes.
Contiue to stir- this takes a bit of time and is not something you want to walk away from. You want a deep, dark coffee color. Once you've reached the desired color, set it aside while you work on cooking and chopping!
Gumbo
Season the chicken and gumbo with salt, pepper, and Slap Ya Momma seasoning or any Cajun seasoning.
Cook the chicken over medium-high heat on a large skillet with some olive oil.
Once done, place the cooked chicken on a plate, and in the same skillet, add a little more olive oil and brown the sausages. Note: If fresh, cook in its link, once done, slice and return to the pan to brown.
While the meats are cooking, chop the onions, bell peppers, green onions (reserve 2 stalks for later!), celery, and garlic.
Add the chopped vegetables to the roux over medium heat along with a heaping tablespoon of Slap Ya Momma! Cajun seasoning.
Add the chicken stalk, stir, and let it come to a rolling boil.
Once the sausages are browned, cook the shrimp- season the shrimp with cajun seasoning and salt.
Once the shrimp turn pink, remove from heat and add the cooked juices to the gumbo. Shred the chicken, and add it to the gumbo along with the browned sausages and cooked shrimp.
When the gumbo starts to thicken a bit, lower the heat and add chopped parsley. Want it spicier? Add more Slap Ya Momma! Cajun seasoning.
Serve over cooked white rice with a little sprinkle of chopped green onions. Enjoy!