Chop the onion, green bell pepper, celery, garlic, and sweet potato into small pieces. Slice the Andouille sausage and venison into bite-sized pieces.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Add garlic and cook for another minute.

Brown the Meats

Add the sliced Andouille sausage and venison to the pot. Cook until the meats are browned, about 5-7 minutes.

Add Sweet Potato and Spices

Stir in the diced sweet potato, Cajun seasoning, salt, black pepper, and bay leaves. Mix well to combine.

Simmer the Gumbo

Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30 minutes, stirring occasionally.

Add Rice and File Powder

After 30 minutes, add the Carolina Gold rice and file powder to the pot. Stir well and cook for an additional 20-25 minutes or until the rice is tender.

Serve

Remove the bay leaves and serve the gumbo hot, garnished with fresh parsley if desired.