Start with the roux. In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. You want the roux to get nice and dark, that’s what gives the flavour but also the colour to the gumbo. You want it to be like a dough like consistency. Do not burn it!!
In a separate pan, cook your meat and get some nice colour on it using the cajun seasoning. More colour, more flavour. Same time, add in your vegetables to get them nice and cooked out as well.
Add in a cup of the broth to the pan with the meat and vegetables to get the caramelized bits off the pan and then add it to the roux, stirring constantly.
Add the remaining broth and parsley to the pot as well and begin to bring up to a boil. Make sure all vegetables are tender, meats cooked and the gumbo is nice and thick.
Add in the shrimp and stir in and cover for a few minutes.