Heat the olive oil in a pot over high heat. Add the sausage and cook, stirring occasionally, until the sausage begins to brown, about 3 minutes.
Lower heat to Medium. Add the chicken and cook, stirring occasionally, for about 2 minutes.
Turn heat to High. Add the onions, celery, and bell pepper. Cook, stirring occasionally, until the onions turn soft and clear and begin to brown, about 5 minutes.
Turn heat to Low. Add the garlic, salt, black pepper, thyme, and gumbo filé powder. Cook, stirring occasionally, for 2-3 minutes. Add the Blue Runner® Creole Gumbo Base and bring the mixture to a boil. Reduce heat to Medium-Low and simmer, stirring occasionally, for 15 minutes. Skim as needed to remove excess oil.