Creole Gumbo

Directions

1. 1
   The fat used in roux may be butter, shortening, lard, oil or even bacon drippings.
2. 2
   Combine fat with an equal amount of flour 1/2 cup (125 ml) of each will make a good amount, and any excess can be stored in the refrigerator.
3. 3
   Melt the fat in a black skillet over low heat.
4. 4
   When warm and fluid, sprinkle the flour in a little at a time, stirring constantly until brown (this could take 20-30 minutes).
5. 5
   Immediately remove from heat.
6. 6
   If it burns even slightly, throw it out and start over again.
7. 7
   Roux adds flavor and thickness to a dish.
8. 8
   Put 3 quarts (2850 ml) of water into medium stock pot with roux, bring to a boil.
9. 9
   Lower fire and add chicken and sausage, Tony Chachere's seasoning, vegetables (onions, green pepper, celery, parsley and garlic) and return to a boil.
10. 10
    Add file, lower fire and let simmer one to two hours.
11. 11
    Meanwhile, add turkey parts and broth to the stock pot, and let simmer for an hour or two.
12. 12
    30 minutes before serving, add shrimp to the gumbo.
13. 13
    Meanwhile, take 4 cups (950 ml) raw rice, rinse thoroughly to get the starch out.
14. 14
    Place in electric rice cooker, and cover with water.
15. 15
    (Mildred says to put water only up to the first knuckle of your index finger.)
16. 16
    Add cooking oil to keep the rice from sticking.
17. 17
    Serve gumbo on top of cooked rice.