Shrimp and Andouille Gumbo

Name: Shrimp and Andouille Gumbo
Ingredients: 1 whole chicken; Kosher salt and freshly ground black pepper, to taste; 8 Ounces andouille sausage; 1 smoked ham hock; 1 gallon chicken stock; 1 Tablespoon leftover cooking fat, such as chicken fat or bacon grease; 4 ribs celery, coarsely chopped; 2 large yellow onions, coarsely chopped; 1 small green bell pepper, coarsely chopped; 1 large red bell pepper, coarsely chopped; 1 small poblano pepper, seeded and coarsely chopped; 8 cloves garlic, minced; 2 Teaspoons smoked hot paprika; 2 Teaspoons dried thyme; 2 Teaspoons dried basil; 2 Teaspoons dried oregano; 2 Teaspoons dried ground sage; 1/4 Teaspoon cayenne pepper; 4 bay leaves; 1 Cup canola oil; 1 1/4 Cup all-purpose flour; 1 Pound small Maine red shrimp (in season) or other small fresh shrimp, peeled; 1 Tablespoon filé powder; 2 Tablespoons minced parsley; 1 Tablespoon minced oregano; 2 Tablespoons minced sage; Cooked white rice; 4 thinly sliced scallions (optional)