1boil a 3lb chicken and de-bone and shred after its cooled.
2chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
3in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. cook on low heat stirring constantly to prevent burning till its a dark copper color. This takes about 20=30 minutes. DON"T RUSH IT!!! If it burns, throw it out and start over .
4When you have finished making the roux, stir in the sweated onion and celery and the garlic.
5Add 3 to 4 cups of chicken stock and stir till it blends in. Then add the fire roasted tomatoes and tomato sauce. Keep at a low simmer.
6Drain the grease off the smoked sausage and stir in. Add the shrimp, okra and chicken.Add chicken stock as needed to bring it to the desired consistency. We like ours a little thick.
7Add the Tony Chachere's. You can add more if not spicey enough. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.