In a heavy-bottomed pot, combine equal parts all-purpose flour and vegetable oil over medium heat. Stir continuously for 20–30 minutes until the roux turns a rich brown color.

Once the roux reaches the desired color, add chopped bell peppers, diced celery, and onion. Sauté for 5–7 minutes until soft, then add minced garlic.

Stir in sliced Andouille sausage, bay leaves, thyme, and Cajun seasoning. Allow the sausage to brown for about 5 minutes.

Gradually add chicken or seafood stock, stirring well. Bring to a boil, then reduce to a simmer for 45 minutes.

If using okra, add it during the simmering stage to soften. If using filé powder, stir it in at the end.

Gently fold in shrimp and crab meat, simmer for 5–7 minutes until the shrimp is pink and opaque.

Turn off the heat and stir in Worcestershire sauce and hot sauce. Season with salt and pepper as needed, and serve over cooked white rice.