Cook roux slow to develop flavor.
Melt 2 ounces of margarine in a large soup pot. Add chicken and saute until cooked half way. Add sausage and vegetables and cook until vegerables are tender. Add chicken broth and seasonings and bring to a simmer. Make a black roux in a seperate pan. Heat butter very hot and add flour. Turn heat down to medium. Stir frequently until roux beomes very dark, almost black in color but not burnt. (This takes practice) Slowly alternate soup into roux and roux into soup whipping until thickened and smooth. Simmer for 30 minutes. Add shrimp and okra. Simmer until shrimp is cooked about 2 minutes. Remove from heat. Dissolve Gumbo file powder in water. Slowly stir into soup. Serve plain or with white rice
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|Serving Size: 1 gal (5621g)|
|Recipe Makes: 1|
|Calories from Fat: 11576 (87%)|
|Amt Per Serving||% DV|
|Total Fat 1286.2g||1715 %|
|Saturated Fat 749.7g||3748 %|
|Monounsaturated Fat 359.4g|
|Polyunsanturated Fat 74.7g|
|Cholesterol 3885.3mg||1195 %|
|Sodium 20763.1mg||716 %|
|Potassium 7277.6mg||192 %|
|Total Carbohydrate 211.6g||62 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 184.8g|
|Protein 256.4g||366 %|
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Calories per serving: 13239
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