Pappadeaux's Seafood Gumbo (with Shrimp and Sausage)

Prep Ingredients: Cut corn kernels off of the cob, rough chop bell peppers and onion, slice celery into half moons, cut okra into circles and dice up garlic cloves. Cut sausage on a bias (diagonal 45° slices).
In a large pot or dutch oven on medium high heat, heat up 2 tablespoon Olive Oil. Cook sliced andouille sausage for 5 minutes or until browned. Add in corn, bell pepper and onion and cook for another 5 minutes. Then, add in garlic and okra.
Once all of the vegetables are soft, remove everything from the pot.
Make Roux: Melt 2 tablespoon of butter with 2 tablespoon of Olive Oil on medium low heat. Add in 1 cup of flour and stir continuously until it's a milk chocolate color. This takes about 15 minutes.
While still on medium low heat, slowly add in the broth, stirring continuously. This should be done over the course of 10 minutes.
Stir beer into the mixture.
Add in sprigs of thyme, bay leaves, Worcestershire sauce, diced tomatoes, creole seasoning, salt and pepper. Cover and simmer for 45 minutes. (Don't add in sausage and vegetables yet)
Remove bay leaves and thyme sprigs from the gumbo stew. Turn heat up to a medium heat and add in shrimp, crab meat and sausage/vegetable mixture. Cook for 5-7 minutes until shrimp is fully cooked. Top with green onions and serve with white rice.