In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
Add the chicken and gumbo file to the pot and bring to a boil.
I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.