Serve with a side of jasmine rice — The Grill Room suggests Jazzmen brand.
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, and then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20-25 minutes, or until it's the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, and then add the garlic. Cook the garlic for 30 seconds before adding shrimp stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, filé, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Season all seafood with 1 ½ teaspoons Creole seasoning. Stir into the gumbo and cook for 2 minutes. Add the Andouille and Tasso to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season with salt, pepper, or more Creole seasoning, if necessary. Garnish with the parsley and green onions and serve in shallow bowls over Jazzmen rice.