Wash chicken drumettes, clean shrimp (pat dry BOTH with paper towels). Set aside. Dice veggies and slice chicken sausage. Set aside.
To a dutch oven, skillet or pot, add extra virgin olive oil, when hot brown chicken drumettes in batches. DO NOT WORRY ABOUT COOKING THROUGH at this point. Remove browned chicken drumettes from skillet. Set aside.
If skillet has too much oil, remove some of the oil. Add onion, bell pepper, and garlic and saute for a minute or so. Add tomato paste and continue to saute for an additional 2 to 3 minutes. Deglaze skillet with chicken broth and water.
Add gumbo file and other seasoning of your choice. BE SURE TO SEASON WITH SALT and other seasonings of your choice. (DURING THE COOKING PROCESS TASTE ALONG THE WAY AND ADD MORE GUMBO FILE OR OTHER SEASONING FOR DESIRED TASTE.
Add in browned chicken drumettes and sliced chicken sausage and let simmer and cook down for at least 30 minutes. IF NECESSARY ADD MORE LIQUID. Create a slurry and add to skillet to thicken. Continue to simmer until you've reached desired taste.
OPTIONAL: Garnish with sliced parsley, cilantro and/or jalapenos and top with hot sauce.
Serve over cauliflower rice if (Whole30/Paleo) or white or brown rice
**Please note: Nutritional values serve as a guide only as values may vary.Make this dish Whole30 by using Arrowroot as a thickener.Make sure you choose a sausage that is Whole30 compliant or Paleo. You can use beef, chicken, or pork sausage. I prefer chicken. The use Paleo Organic Basil & Cracked Black Pepper Smoked Chicken Sausageby Sabatino or you can try Applegate.