Shrimp and Bovine & Swine Andouille Gumbo

2 C olive oil
2 C flour
2 yellow onion - diced
6 celery stalks - diced
4 poblanos - diced
2 T garlic - chopped
3 bay leaves
2 lbs 71-90 shrimp
2 lbs Bovine & Swine Andouille - cut in coins
6 C tomatoes - diced
1/4 C worcestershire sauce 6-8 C veal or beef stock
2 C okra - sliced
Salt and pepper
2-3 T gumbo filé

Saute onions and garlic. Mix olive oil and flour and cook until brown and nutty. Combine with onions and garlic. Add celery, poblanos, bay leaves, shrimp, andouille, tomatoes, worcestershire sauce and okra. Add stock to cover and salt, pepper and gumbo filé to taste. Simmer until completely mixed and to desired consistency.