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Make the Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side and then flip each over onto the other side to brown.
Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. Stir in cajun seasoning, to taste. Add uncooked shrimp, if using and cook 2 minutes.
Add chicken, sausage, and pre-cooked shrimp, if using.
Taste it and add more seasonings to your liking until you reach the perfect flavor. Serve warm over rice.