Heat oil in in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add onion, celery, kimchi, and garlic, and cook, stirring often, until onion is translucent, 3 to 4 minutes. Increase heat to high. Add gochujang; cook, stirring often, until vegetables are very tender, 5 to 6 minutes. Add broth; bring to a boil. Stir in okra and filé powder, and cook until slightly viscous, about 5 minutes. Add shrimp, and cook until shrimp are pink and cooked through, 3 to 4 minutes. Stir in vinegar, and salt. Spoon into bowls; top with scallions and chilis.
This is VERY spicy, to decrease the heat cut down on the gochujang.