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Slice and dice the bell peppers, celery, and onion.
Mince the garlic.
Slice the Cajun style sausage.
Shred the rotisserie chicken.
In a pot, brown the sausage.
Make a roux with the vegetable oil and flour, cooking for 30-45 minutes until dark brown.
Add the bell peppers, celery, and onion (the Holy Trinity) to the roux and cook for 3 minutes.
Add the Cajun seasoning and stir.
Add the chicken stock 2 cups at a time, stirring to incorporate.
Add the minced garlic.
Continue adding chicken stock until desired thickness is reached.
Add the sausage, gumbo file, paprika, black pepper, and bay leaves.
Simmer for 2-3 hours.
Serve the gumbo over rice.
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