Procedure: Melt butter over low heat. Dice up Cajun mirepoix and okra. Slice and quarter sausage. Sauté mirepoix, okra and sausage with 1/2 Cajun seasoning. Add shrimp toward the end. Toss remaining Cajun seasoning in a hot dry skillet until seasoning starts to brown. Add rice and toss till well blended. Add 1 quart of Chicken stock in with rice and seasoning and cook at a simmer. Add the rest of the chicken stock and veggies with proteins and shrimp stock. Slowly bring to a boil. Take melted butter and add flour. This will make a "blonde roux" which needs to be cooked over medium heat. The cooked over medium heat.The roux will start to brown making it a Cajun roux with a bit of a nutty flavor. Once the stock is boiling and the roux is the desired color and flavor it is time to combine the two. BE CAREFUL !! Due to differences in temperature it will actually explode as they come together. Leave the gumbo just a tad thin as the file (added right before service) will thicken it a bit. Recommend served with a mold of rice in the center of a larger bowl and gumbo circling. Side of French baguette bread is also a nice accompaniment.