Place grease in large stock pot, heat, add flour; stir constantly until flour turns into a rich chocolate colored brown.

Add celery and onion to pot, cook 8-10 minutes frequently until onion is tender. Add garlic and creole seasoning and cook about a minute or until garlic is fragrant.

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Gradually add 6 cups of chicken stock, bay leaf, stir. Add salt, pepper, and additional creole seasoning to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.

Once the gumbo has simmered, add the sausage and shredded chicken. Stir to combine. Add the okra and simmer uncovered for an additional 30 to 45 minutes or until thickened. Add additional broth, if desired. Spoon away any excess grease that may accumulate on the top. Remove the bay leaf and celery. (Leave the celery if your family likes it.)

Serve the gumbo with hot cooked white rice, a sprinkle of sliced green onion, and a few dashes of hot sauce – if desired.