shrimp and sausage gumbo

The best gumbo I've ever eaten.  Delicious!  I made the roux differently than I've ever made it before- by toasting the flour as suggested in the recipe.  It was so rich and smooth...

shrimp and sausage gumbo (adapted from The New Essentials Cookbook from America's Test Kitchen)
3/4 cup all-purpose flour
1/2 cup vegetable oil (1/3 cup is just fine)
1 onion, finely chopped
1 green bell pepper, stemmed, seeded and chopped
1 celery rib, finely chopped
5 garlic cloves, minced
1 teaspoon dried thyme
1 (10 ounce) can ro-tel tomatoes
3 3/4 cups chicken broth
1/4 cup fish sauce
4 boneless, skinless chicken thighs, skin and excess fat removed and sliced
salt and pepper
2 cups frozen okra, thawed (I used fresh asparagus and it was wonderful!)
2 pounds extra-large shrimp, peeled and deveined (I used frozen shrimp)

Toast 3/4 cup flour in a soup pot on the stovetop over medium heat stirring constantly, until just beginning to brown, about 5 minutes.  Off heat, whisk in oil until smooth.
Back on the heat, add the onion, bell pepper and celery and cook over medium heat, stirring frequently, until softened about 10 minutes.  Stir in garlic, thyme and cook until fragrant, about 1 minute.  Add tomatoes and cook about 1 minute.  Slowly whisk in broth and fish sauce until smooth.  Season chicken with pepper.  Add chicken and bring to a boil.
Reduce heat to medium-low and simmer, covered until chicken is tender, 30 minutes.  Stir in sausage and asparagus and simmer until heated through, about 5 minutes.  Add shrimp and simmer until cooked through, about 5 minutes.  Season with salt and pepper to taste.  Serve over rice.