Heat the oil in a large, heavy-bottomed Dutch oven set over medium heat. Add the chicken, skin side down, and cook for 15 minutes until golden brown. Turn and cook the other side until cooked through, about 15 minutes more. Transfer the chicken to a plate. In the same pot, cook the sausage over medium heat for 5 minutes, until browned. Transfer to the plate with the chicken.

Reduce heat to medium-low. Add the flour to the fat in the pot and stir to make a roux. Cook the roux, stirring occasionally, for about 1 hour until it's caramel in color. Add the onions and continue to cook, stirring about every 15 minutes, until the roux turns dark brown, about 45 minutes more. Increase heat to medium, add the celery, bell peppers, and garlic, and cook for 10 minutes until tender.

Stir in the ginger, lemongrass, cayenne, smoked paprika, garlic powder, Creole seasoning, and bay leaves. Add the chicken broth a little at a time, scraping up the browned bits and allowing the roux to absorb the liquid before adding more. Add Sriracha, Worcestershire, fish sauce, and lemon juice. Taste and adjust seasonings if desired. Increase heat to medium-high and bring the gumbo to a boil, stirring frequently. Reduce the heat to medium and simmer for 15 minutes.

Meanwhile, remove the chicken from the bones and cut into chunks. Add the chicken, sausage, and shrimp to the gumbo and simmer for another 10 minutes until shrimp are cooked through. Add the okra and simmer until tender and gumbo has thickened, about 5 more minutes.

Taste the gumbo and add more fish sauce if desired. Ladle the gumbo into bowls and serve alongside rice or cornbread. Luu says it's great with mashed potatoes too.