Cut rope sausage into quarter slices about 1/2 inch thick. Cook on medium until browned. Cut raw chicken into 1/2 inch cubes. Chop the celery, onion, and bell pepper into 1/4 inch bites. Also, make rice before making roux or while gumbo simmers, so before or after but not during.
When making the roux, you must not do anything else. Don't answer the door, don't answer the phone; Nothing else but the roux. Put the 1/2 cup four, packed and the 1/2 cup oil into a 2 quart pot. Set burner to medium-high and fluctuate the temp as needed to get the roux to be the color of dark cappuccino. Then immediately add the okra and the garlic and cook until okra is less slimy.
Add the rest of the veggies, sausage and the chicken for a few minutes. Then add the broth and bring to boil. Turn temperature down and simmer for at least 20-30 minutes. Add the shrimp and cook for an additional 10 minutes or until shrimp is cooked.