My Gumbo Recipe....at long last

I cant believe Im giving this one away.....I have worked on this dish for years. I always make this one with hot sausage,chicken and shrimp, but you can add and subtract at your lesiure.The hardest part is making a roux. The main rule is "Never stop stirring!!" I will be as in depth as I can on this but if ya got any questiions feel free to drop me a note !!

6 chicken thighs
1 pound andoullie sausage
1 pound shrimp (whatever size you like, I prefer tiny ones)
4 strips bacon
4 quarts chicken broth (homemade is best, canned works)
1 beer (whatever you like to drink,nothing dark tho)
1 stick salted butter
3 large sweet onions chopped small
1 large bell pepper ditto
1 can okra drained
1 bunch fresh parsley , leafs chopped fine
garlic...lottsa garlic...as much as you like.I always use a whole head chopped up
Hot sauce
worchestershire sauce
salt and pepper

1. in a large pot brown the bacon till crisp then remove and set aside (cook can eat while making gumbo,yum). While you are doming this, salt and pepper the chicken and brown it in a lttle oil in a seperate pan. drain and let cool
2. add one cup flour to fat and butter and whisk and whisk and whisk some more
3. whisk more
4. you are making a roux. whisk until the flour mixture is the color of melted chocoalte and smells like burnt popcorn. this will take 30 minutes on med-high If you see any black specs...throw it out and start over.
5.add all your chopped veg(not the parsley) into the roux and stir like hell (cook till they are limp)
6.add broth and beer to pot
7. add sausage and chicken (torn into strips) to pot
8. turn pot down to low and simmer for 1 hour stirring every now and then
9. 5 minutes before serving, add shrimp and parsley
10. add hot sauce and worchestershire and salt and pepper to taste
10. Have a beer (or a shot) cause your done!...serve with white rice.
11. Its even better the next day