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1
In a large, heavy pot over low heat, warm the bacon fat.
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2
Add the flour and whisk until smooth.
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3
Continue cooking over low heat, whisking frequently until the roux is nut-brown, 10 to 15 minutes.
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4
Immediately stir in the onions, green and red peppers, celery, garlic, chili pepper, scallions and parsley and cook until the onions are transparent, about 10 minutes.
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5
Add the okra, stir and cook for 15 minutes.
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6
Add the tomatoes, bay leaves, thyme, Worcestershire sauce, black pepper, salt and chicken broth.
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7
Simmer over medium heat.
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8
Shell and devein the shrimp.
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9
Place the shells in a pot and cover with 2 pints of cold water.
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10
Place over medium heat and simmer, uncovered for 30 minutes.
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11
Drain, discard the shells and reserve the broth.
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12
Warm the vegetable oil in a large skillet over medium heat.
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13
Dust the duck pieces with the flour and brown evenly on all sides.
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14
Remove the duck from the skillet and drain the oil.
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15
Add the shrimp broth to the skillet, scrape well and simmer for two minutes.
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16
Add the duck, sausage and shrimp broth to the gumbo and simmer for two and a half hours.
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17
Add the shrimp and simmer for an additional 30 minutes.
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18
Adjust seasoning with additional salt and black pepper and serve with a spoonful of rice in the center of the gumbo.
