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1
Pour bacon grease into the pan and bring the heat up to Medium.
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2
Add shallots and onions to grease and cook slowly until they start to look burnt and stick to the bottom of the pan.
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3
Add cider to pan and reduce volume by 1/2 or more while stirring with a whisk. This will break up the shallots and turn very thick after a few minutes.
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4
Add oil and butter (I also add whatever I skim off the top of the chicken I boil for this).
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5
When oil and butter are hot, begin stirring in the flour, 1 tablespoon every 2 minutes until you go through the whole cup. I use a wire whisk for this and stir the whole time -- watching the smell so the flour doesn't burn (if you burn a roux, you need to start over or your gumbo will taste gross.) This takes about half an hour.
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6
When the roux is ready (all flour is incorporated with the grease), add the green pepper, onion and celery and 1-2 cups of broth. Cook this while stirring for about 10 minutes until the vegetables start to cook.
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7
Add stock, 1 cup at a time until the Gumbo is as watery as you like it. Bring this up to a slow boil, reduce the heat and cover it. Let it cook this way for about 15 minutes.
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8
Add sausage, cover again and cook another 10 minutes.
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9
Add the chicken and okra, turn the heat all the way down to low and cook 20 minutes.
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10
Serve with additional file, over rice with soda crackers.
