Heat the oil until hot, then add the flour. Stir constantly until dark brown. Remove from heat, then add the chopped onions. Just set aside until ready to use.
Bring the water to a boil. Add the chopped onions and bell peppers. Let it boil for 10 minutes. Add the roux, let it boil until the roux dissolves. Season chickens to taste. Then add the chickens, sausage, shrimp, and the rest of the ingredients. Let the gumbo cook on medium heat for about 1 hour. Serve with cooked Konriko Long Grain Rice.