In a large pot with Oil (1/2 cup), add the All-Purpose Flour (1/2 cup). Stir and cook on medium-high heat for 10-15 minutes until the roux has turned to a chestnut brown.
Next add in the diced Onion (1), diced Bell Pepper (1) and sliced Celery (3 stalk). Mix and then add in the sliced Andouille Chicken Sausage (0.75 pound), and sliced Chicken (0.75 pound). Mix and cook for a further 15 minutes.
Pour in the Beef Broth (6 cup), and Garlic (2 clove) and give everything a stir. Add the Canned Diced Tomatoes (1 cup), Bay Leaf (2), Filé Powder (2 teaspoon), Granulated Sugar (1 teaspoon), Cajun Seasoning (1/2 teaspoon), and Dried Thyme (1/2 teaspoon) and mix. Mix together and bring it to a slight boil.
While its coming up to a boil add the Worcestershire Sauce (1 tablespoon) and Tabasco® Original Red Pepper Sauce (1 tablespoon) and stir together.
Add Tomato Paste (1 tablespoon) and mix. Place the lid on the pot and continue to cook for 45 minutes over medium heat. Stir every 10 minutes.
Raise the heat to medium-high and add the Shrimp (1.5 pound) and give it a stir. Season with Salt and Pepper (to taste). Lower back down to medium heat. Continue to cook for 15 minutes with lid on.
Serve warm with rice in large bowls.