To prepare the roux, melt the butter in a sauté` pan over high heat. When melted, stir in he flour and turn down the heat to medium. Cook for about 4 minutes, stirring constantly with a wooden spoon, until the mixture has the consistency of wet sand and the aroma of toasted nuts. (this is the blonde roux)
continue cooking and stirring for 15-30 minutes longer, and the roux is a DEEP MAHOGANY COLOR, take care not to burn the roux. Remove from the heat, and transfer to a bowl. Let it cool
To prepare the gumbo, pour 1 T of oil into a large sauté pan set over high heat. Add the chicken breasts and cook for 3 minutes. Turn the chicken over, and cook for 2 minutes. Turn down the heat to medium and cook for 10-12 minutes longer, turning the breasts every few minutes to brown evenly, until the meat is firm and the juices run clear.
Cool the chicken and then dice and reserve in the fridge until needed.
Pour the remaining 2 T of oil into a large pan set over medium-high heat. Add the onions, garlic, celery and bell pepper and sauté 2-3 minutes until the onions are translucent, stirring often.
Add the sausage and sauté 2-3 minutes longer. Add the oregano, basil, thyme, Old Bay, Cajun seasoning and the file powder. Sauté for 1 minute, stirring often. Add the broth, tomatoes, okra and the chicken. Bring to a boil. Turn the heat down to medium-low and bring the soup to a simmer. Add the brown roux, while stirring until it is well incorporated and the soup begins to thicken. Turn the heat down to low, and simmer, covered for 1 hour.
Add Shrimp and cook just until pink
Adjust the seasoning, stir in the scallions and parsley