In a large pot cover chicken breasts with water, bring to a boil and simmer for 30 minutes. For the last 10 minutes drop in the sausages, piercing them about 3 times in front and back with a knife before.

Pierce the habanero peppers with a knife and put them in the pot. Leave in the pot during entire cooking time to flavor the Gumbo then remove before serving.

Mince garlic and finely chop about 1/4 of the onion, set aside separately for the roux

Chop up the remaining onion,red and green bell peppers and celery and add to the pot.

Remove chicken and sausage from pot and set aside

Add can of fire roasted tomatoes and all seasonings to taste, to the pot, except for the Gumbo Filé

In a large iron skillet, heat bacon grease on a medium to high flame, when grease is hot gradually stir in flour. This mix of grease and flour is the roux, and is a crucial part of the outcome of the Gumbo, try not to burn it. Keep stirring this mix for at least 10 minutes or until the roux starts to turn a light brown color, then add the onions, stir for another 5 minutes and add the garlic and continue to stir until the roux reaches a milk chocolatey color, also try not to let the garlic burn

Once the roux is a nice brown color with caramelized onions and garlic, transfer the roux from the skillet to the Gumbo pot and stir in.

Chop Okra I to 1/2 inch pieces and add to the Gumbo

Take skin off the chicken and remove it from the bones and shred with your hands. Brown sausages on the skillet on high heat for about 6 minutes, chop into 1/2 inch slices and add to the Gumbo.

Add Gumbo filé to taste, serve with rice and/or french bread and butter and enjoy. Garnish with habanero if you dare!