Season the chicken with salt and pepper. Heat the lard in a
heavy-bottomed Dutch oven over medium-high heat. Cook the chicken until
browned on both sides and remove; chop into bite-sized pieces. Add the
Andouille sausage and cook until browned, then remove. Sprinkle the flour
over the melted lard, add 2 Tablespoons of butter and cook over medium heat,
stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to
low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic,
green bell pepper and celery; cook for 10 minutes. Add Worcestershire sauce,
thyme, Tony Chachere’s, and the hot chile sauce; add the 1/4 bunch chopped
parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot
water and the bouillon cubes, whisking constantly.
Add the chicken and
sausage back into the mixture. Bring to a boil, then reduce the heat; cover,
and simmer for 45 minutes.
Add tomatoes and okra.
Cover and simmer for 1 hour. Just before serving add the green onions,
shrimp and chopped parsley. Cook for another 2-3 minutes or until shrimp is
Spoon cooked rice into
individual serving bowls and sprinkle with a teaspoon or two of gumbo file.
Ladle gumbo over rice and sprinkle with more gumbo file. Garnish with
parsley if desired.