Chicken, Sausage and Shrimp Gumbo

Combine in a large plastic bag:1 1/2 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1 tsp black pepper
1 tsp garlic powder

Add and shake until completely coated:1 whole chicken, sectioned

Heat in a large heavy pot over med. heat:4 tbps vegetable oil

Brown the chicken pieces on all sides, 5 to 10 minutes. Remove to a platter. Set the pot aside.
Heat in a medium heavy saucepan:1/2 cup vegetable oil
Whisk in:
1/2 cup all-purpose flour

Cook, stirring constantly with a wooden spoon over medium heat until the roux turns dark mahogany brown, about 30 minutes.
Meanwhile combine in a small bowl:1 cup sliced okra
1/2 cup chopped celery
1/2 cup chopped red pepper

Remove the roux from the heat and stir until it stops bubbling, 1-2 minutes. Very carefully add the roux and the vegetable mixture to the stock pot. Whisk in :8 cups chicken stock
1 jar clam juice

Bring to a boil, whisking. Reduce the heat and add the chicken. Simmer until the chicken is cooked through, about 30 mins. Remove the chicken from the pot.
Stir into the pot:12 oz andoullie sausage, cut into slices
1 tbsp chopped garlic

Simmer until the sausage is cooked through, about 10 minutes. Discard the chicken skin and bones, and shred the meat. Stir the chicken into the pot along with:1 1/2 pounds shrimp (uncooked), tailed and deveined
1 tbsp file powder
Salt to taste
Hot pepper sauce

Serve over cooked rice