Seafood Gumbo

1 cup bacon drippings
1 cup all purpose flour
8 stalks celery, chopped
3 large yellow onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cup parsley, chopped
3 pounds okra, sliced
4 tablespoons shortening
2 quarts chicken stock
2 quarts water
1/2 cup Worcestershire sauce
Tabasco sauce to taste

1/2 cup catsup
One 16-ounce can whole tomatoes
2 tablespoons salt
1 large slice of ham, chopped
2 bay leaves
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 pound cajun sausage, browned and sliced into 1/2" slices
2 cups cooked chicken, chopped
1 pound claw crabmeat
3 to 4 pounds boiled shrimp, peeled
lemon juice to taste (about 2 tablespoons)
Filé
Cooked long grained white rice

Heat bacon drippings over medium heat, add flour slowly and stir constantly until roux is a chocolate-like brown. This takes a long time (up to 1 hour). Add celery, onions, green pepper, garlic, parsley and cook 45 minutes to 1 hour stirring occassionally. Fry okra in shortening until slightly browned. Add to first mixture and stir well for a few minutes. Add chicken stock and water, Worcestershire sauce, cajun sausage, Tabasco sauce, catsup, tomatoes with juice, salt, ham, bay leaves, thyme, rosemary. Simmer 2 1/2 hours. Add chicken, crabmeat, shrimp and simmer 30 minutes more. Add lemon juice. Serve in bowls over hot rice and sprinkle filé on top. Well worth the time. Serves 20.