Melt the butter in a large pot over medium heat.
Add the onion and saute until starting to soften.
Add the celery, green bell pepper, garlic, salt, black pepper, cayenne pepper and Italian herbs.
Stir and saute until the vegetables soften.
Add the okra and cook until it is tender.
Add the Andouille and chicken. Stir and let cook for 5 minutes.
Add the Rotel, Worcestershire, and liquid smoke. Stir.
Add in the chicken stock and bring mixture to a boil. Reduce to a simmer and let simmer for 1 hour.
Stir in the green onions, shrimp, and filé powder.
Stir, add more salt and pepper, to taste, if needed, and let cook for 15 minutes or until the shrimp have turned pink and are cooked through.