Guaranteed to conjure up dreams of moss-draped oaks and the bayou. Thiswas developed with the help of a Cajun friend's memory of watching his mamacook it every Friday night when he was a boy in Louisiana. Making a 'roux'with the flour and lard is the most important part and the secret of a goodgumbo. Be careful and don't let it burn.
In a heavy pan, melt the lard (shortening: over very low heat. Add flourand stir continuously until it turns a tawny brown color (it may take aslong as 15 minutes, but don't rush it because if it burns, the gumbo willbe ruined). Now add the onion, garlic, celery, parsley, and green pepperand braise about 5 mintues, being careful, again, not to burn it. Addtomato puree, 1 cup water, tuna, and shrimp and simmer for 45 minutes. Addfile' powder and serve over fluffy steam rice.