For the roasted okra: Preheat the oven to 350 degrees F.
Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.