In a medium saucepan over medium low heat, add the canola oil and slowly add a little of the flour at a time, constantly stirring until the flour is all incorporated and the mixture is smooth.
Continue stirring until the mixture is a dark, rich brown. Plan on about an hour and a quarter to an hour and a half.
In a dutch oven or large pot, heat the olive oil over medium heat.
Add in all the veggies and cook until they are just starting to soften a bit.
Add the wine and cook until it is almost evaporated.
Add the chicken and fish stock and bring to a simmer for 10 minutes.
Add the sausage and all the seasonings and cook for 30 minutes. This will allow all those delicious flavors to come out.
Add the roux a spoonful at a time, whisking while adding.
Once smooth and thick, remove the bay leaves and add the tabasco sauce and shrimp.
Cook until the shrimp is cooked through, about 4-6 minutes.
Add the crab meat if using.
To serve ladle the gumbo into each serving bowl, add in a generous scoop of rice and sprinkle some green onions over the top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/10/shrimp-gumbo/