To prepare the gumbo seasoning, in a small bowl, stir together the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. You will need 1 tablespoon of the seasoning for the gumbo; reserve the rest for another use.

To prepare the gumbo, in a large sauté pan over medium-high heat, warm the 1 tablespoon canola oil. Add the sausage and cook until well browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.

In the same pan over medium heat, combine the 1 cup canola oil and the flour and cook, stirring continuously to prevent burning. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown. Medium to dark brown is the color you want. This will take 15 to 20 minutes.

Add the onions, celery and bell peppers and cook, stirring, until the onions are translucent, 4 to 5 minutes. Add the sausage, okra, the 1 tablespoon gumbo seasoning, salt, cayenne pepper and bay leaves. Stir and then cook the mixture for 2 minutes. Slowly add the stock, stirring constantly, and continue to cook until the mixture is combined and reaches a simmering boil.

Reduce the heat to medium-low and cook the gumbo uncovered, stirring occasionally, for 1 hour, skimming off any fat that rises to the surface. You are looking for a consistency that is thicker than soup but not as thick as stew. Add more or less stock to achieve this.

Remove the pot from the heat. Using a slotted spoon, remove and discard the bay leaves. Add the smoked chicken, green onions, parsley and filé powder and stir to combine.

To serve, spoon steamed white rice into deep bowls and ladle the gumbo on top. Serve the Tabasco pepper sauce on the side.