Add 1 Cup of oil and 7oz of flour to a large glass container mix and heat in the microwave for five minutes.
Mix and heat again for one minute.
Continue doing this a few times until you get close to the color you want then go 30 seconds at a time.
When get the color you want add 2 cups of trinity (onion, celery and bell pepper) to sweat the veggies and stop the roux from cooking.
Brown the gluten and sausages in oil on medium high heat.
Add 4 cups vegetable stock, sausages, corn, cajun seasoning and roux to a large pot on high heat. Stir to combine and bring to a boil.
Shred the gluten.
To the pot add enough water to archive the consistency you want. I used 4 Cups.
Add 1 teaspoon salt, 1 teaspoon gumbo file, and 1/2 teaspoon cayenne pepper bring to a slow boil and cook 10 minutes.