Chicken, Shrimp, and Sausage Gumbo

Base:

In a pot on medium high heat, add Chicken Stock, and Shrimp casings. Bring to a boil, reduce heat to medium. Boil covered for 15 minutes.
In a pot on medium heat, add Tomatoes, Worcestershire, and Seasoning. Add Chicken Stock, filtered through a strainer to the Base.
Bring to a boil, reduce heat to medium low, (simmer covered).

Roux:

In a sauce pan on medium high heat, add Oil, allow to get hot. Add Flour, sauté for 10 minutes stirring constantly, (until Roux is a dark chocolate colour).
Add Onions, and Chilies to the Roux, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 15 minutes, (until Onions well caramelized). Stir regularly, to prevent Roux from burning.

Add Roux to the Base.

Add Oil to the sauce pan, allow to get hot. Add Celery, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 10 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes.

Add Celery to the Base.

Add 45 ml Sunflower Oil to the sauce pan, allow to get hot. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 15 minutes.

Add Peppers to the Base.

Add 30 ml Oil to sauce pan, allow to get hot, add Chicken, (careful not to overcrowd), lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes, turn, sauté 3 minutes more.

Add Chicken to the Base, leaving behind the Oil. Add Sausage, stand Sausage on end, sauté 2 minutes, turn sauté 2 minutes more. Deglaze pan with Wine, allow Wine to mostly reduce.

Add Sausage, and juices, to the Base.

Add Okra to the Base.

Simmer for 40 minutes. Add Shrimp, simmer for 10 minutes.

Remove from heat, then add Cornstarch, until desired thickness.

Serve