Chicken and Sausage Gumbo (Jan Richards version)

Boil, cool and peel eggs and set aside. Use large heavy cast iron or enamel Dutch oven. Cut bacon into pieces and fry until crisp. Remove from grease and set aside. Fry sausage. Remove from pan and set aside. Fry chicken pieces. Remove and set aside. All prepared food that is set aside should be refrigerated until needed. Add enough canola oil to the drippings to equal a total of around 1/4 C bacon drippings and oil and add 1/4 cup flour. Stir and saute flour and oil stirring frequently for at least 30 minutes on med low heat until very brown (but not burned). Usually slightly more oil than flour is best for stirring. One recipe I read said to saute for 1 hour. The objective is to get this roux a chocolate brown color. Add the onions and saute until translucent. Add the okra and saute until it starts to get slimy. Add the liquids and bring to a simmer. Add the celery and bell pepper. Simmer uncovered until liquid reduces and begins to thicken. At some point it may be necessary to add more liquid. After you have the consistency you want, cover and let simmer until you are ready to finish the meal. About 1 hour before serving, cook 2 cups of rice in rice cooker or stove top according to directions. I like to add dry parsley, salt and butter. About 15 minutes before serving, add the green onions and the salt, pepper, file and essence. Add the hard boiled eggs to the simmering broth to heat a few minutes before dishing up. In each serving bowl, add scoop of rice, ladle some broth and add 1 egg, chicken and sausage pieces and a few pieces of cooked bacon. Have Louisiana hot sauce, Cajun seasoning and file available for individual seasoning. About 1/4 t of file is a suggested amount for each bowl.