In a heavy 13-quart pot heat your oil over medium-high heat until it's very hot and almost smoking. Add the flour and stir constantly until the mixture is a dark reddish brown, this will take about 5 minutes. Add the chopped onions, chopped bell peppers, and chopped celery and cook until onions and soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and then stir 2 minutes. Add your wine, thyme, and bay leaves; bring to a boil, stir occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until the chicken is cooked through, about 15-minutes. Add the okra and allow to simmer until tender, this will take an additional 10 minutes.

Add shrimp to pot and cook until the shrimp is just opaque in the center, stirring often, about 5 minutes. Season the gumbo to taste with salt and pepper. Garnish with minced parsley, and serve with steamed rice alongside.