Les Mile's Batshit Crazy Louisiana Gumbo

Les Mile's Batshit Crazy shrimp, chicken, and sausage Gumbo

1 cup of one of the following: Butter, Shortening, oil or other fat (Les likes bacon grease)
1 cup flour
1 chopped medium onion
4 ribs chopped celery
1 chopped bell pepper
1 bag of Frozen okra
4 Peppers (Jalapeno, Chile, Habanero, it's up to you)
1 pound smoked sausage, Andouille or other smoked sausage cut into ½ inch slices (I prefer Conecuh Sausage if you can get it)
1 Lemon
A bunch of Creole Seasoning to your taste.
3 bay leaves
6 cups of water
1 pound boiled chicken, shredded
2 tablespoons parsley flakes (if you like it fancy)
4 chopped green onions (Green stalks only, no white onion part)
1 pound shrimp peeled (size is what you can find for the best price, salad shrimp are usually cheap and are bite size, no need for huge shrimp)
Some file’ powder (pronounced fee lay) this is a thickener, so you could use some flour if you need to.

Combine the oil/butter/yada yada and flour in a large pot or large dutch oven depending on how much you’re going to make, over LOW heat. Gradually sprinkle the hot melted fat with little bits of the flour constantly stir. Stir until it reaches the desired color, which may take from 15 to 30 minutes. You want it to be a caramel color, and you must not scorch it or you will have to start over. The Roux is the hardest part so don't screw it up or Les will poop in your hat.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, creole seasoning, peppers, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are all well combined. Cut the Lemon into wedges and toss them in. Bring to a boil, then reduce heat to medium-low. Season the chicken with more creole seasoning and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface and rub it on your chest (Les would). About 30 minutes before you remove the gumbo from the heat add your shrimp, okra, parsley, and green onions. When you get ready to serve it find those bay leaves and lemons and pull them out. With the pot now on low heat to keep the gumbo good and warm, look at the consistency and add the File' powder to thicken it. When you are satisfied with the thickness, serve it in a bowl over rice. Or Les likes it over Cornbread.

This recipe makes decent amount. If you’re cooking for larger groups just double, triple, or quadruple ingredients as needed.