In a skillet over medium high heat, add oil and sweet rice flour. Stir, and allow the flour to toast. Continue to stir until the flour becomes a light brown color.
Add the chopped onions, garlic and celery to the roux, and saute until softened.
In a crockpot, add the chicken, tomatoes, water, bell peppers and okra, along with all the spices except the gumbo file.
Add the roux/vegetable mixture to the crockpot, and then rinse skillet.
Add the Jones Dairy Farm Pork Little Links to the frying pan, and fry until golden brown over medium high heat.
Slice the cooked sausages, and add them to the crockpot. Slow cook the gumbo for 4 hours on low. It is best cooked on low, but can be made in 2-2 1/2 hours on high heat.
Once the mixture is cooked, take the chicken breasts out, and shred them. Add the chicken back to the pot.
Add the gumbo file, and stir it in.
Serve with rice or cauliflower rice.