In a heavy-bottomed pot, combine 1/2 cup of flour and 1/2 cup of vegetable oil over medium heat. Stir constantly for 20-30 minutes until the mixture reaches a deep chocolate color.

Once your roux is ready, add 1 chopped green bell pepper, 2 chopped celery stalks, and 1 chopped large onion. Stir the vegetables into the roux and cook for 5-7 minutes until softened and fragrant.

Next, mix in 1 pound of sliced andouille sausage, along with 2 bay leaves, 1 teaspoon of dried thyme, and 1 tablespoon of Cajun seasoning. Brown the sausage slightly for about 5 minutes.

Gradually pour in 6 cups of chicken or seafood stock while stirring consistently. Bring to a rolling boil, then reduce to a simmer for about 45 minutes.

If using 1 cup of sliced okra, add it now. If using 1 tablespoon of filé powder, add it at the very end.

After simmering, add in 1 pound of peeled and deveined shrimp and 1 pound of crab meat. Gently stir and allow to simmer for 5-7 minutes.

Finally, stir in 1 tablespoon of Worcestershire sauce and adjust seasoning with salt and pepper. Remove bay leaves before serving and garnish with green onions and parsley.