1/2 pound large shrimp (26 to 30 count), peeled, deveined, washed and cut crosswise in half
1 tablespoon filé (optional)
Rice for serving
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Heat the stock in a medium saucepan and keep warm over low heat.
Place the chicken, olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and cayenne pepper into a re-sealable plastic bag. Close the bag and shake the bag until the chicken is well coated. Remove drumsticks from bag and place on the parchment-lined baking sheet. Roast for 35 to 45 minutes (turning once after 25 minutes) until the skin is nicely browned and crispy. Remove baking sheet from oven and set aside.
Meanwhile, in a large skillet, melt 6 tablespoons butter over low heat. When the foam subsides, add flour and make a roux by cooking and stirring constantly with a wooden spoon. As the color starts to turn light brown, stir in garlic, thyme, 2 tablespoons parsley, 1 teaspoon salt, 1/2 teaspoon black pepper. Continue stirring the roux until it turns the color of peanut butter. Thin by slowly whisking in 2 cups of the warmed stock. It will be the consistency of thick gravy. Remove from heat and set aside.
In a large pot or Dutch oven, melt 4 tablespoons butter over medium-high heat. When the foam subsides, add the sausage and sauté for 2 minutes. Add the onion, scallions, bell pepper, okra and celery, stirring and cooking for 4 to 6 minutes until the vegetables are soft. Add the roux mixture to the vegetables, stirring to combine. Stir in the remaining 6 cups stock and tomatoes. Bring to a boil, lower heat, cover and cook for 45 minutes, stirring occasionally. Add Tabasco and cook an additional 15 minutes. Add shrimp and cook for 2 minutes. Turn off the heat, stir in well the filé and remaining 2 tablespoons parsley. Taste for seasoning, adjusting salt, black pepper and Tabasco.
Serve in large soup bowls over rice, placing a spicy drumstick, meat down, into each serving bowl.