Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
Remove from pan and set aside.
Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
(The Hard Part is almost Over).
Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
Cook for 5 minutes or so until the veggies are soft but not brown.
Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
Return the chicken to the pan and bring the mixture to a boil over high heat.
Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
Add shrimp and simmer 5 minutes longer.
Serve over hot cooked rice and if desired minced parsley and file powder.
Put out a bottle of hot sauce for those who like a little more heat.
1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
Just remember in making the roux it is equal parts of flour to oil or lard.
2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
over medium low heat for 45 minutes to an hour but keep stirring.
3) This is a big pot, lots of room , if you like more shrimp add more
I have added split crab claws to the gumbo at the same time the shrimp is added.