Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Leah Chase, 2011