Heat 1 tablespoon of the vegetable oil over medium-high heat in a large enameled cast iron Dutch oven or large pot. Add the sausage and cook until well browned. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with Salt and pepper and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned. Remove the chicken from the pan.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium-low heat. Cook, stirring slowly and constantly for 30 to 45 minutes, to make a dark brown roux, the color of chocolate. (Two beers worth of time) : )

Add the onions, celery, and bell peppers and cook, about 4 to 5 minutes. Add the reserved sausage, creole seasoning, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the beer, chicken stock, tomatoes, Worcestershire sauce and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 30 minutes.

Add the reserved chicken and frozen cut okra to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.

Remove and discard the bay leaves and stir in the parsley, and file powder. Salt and Pepper to taste.

Ladle gumbo into deep bowls or large cups and spoon rice on top.