Heat 1/2 cup vegetable oil or lard in a large heavy skillet over medium-high heat. Add garlic, onion, celery and green pepper. Stir and continue to cook for 5 minutes. Transfer the vegetables to a large saucepan or a large Dutch oven.
 
 To make the roux, heat 3/4 cup vegetable oil in a heavy skillet over high heat until it begins to smoke (about 4-5 minutes), then gradually add the flour, whisking it continuously with a long handled metal whisk. Continue to whisk until the roux turns dark brown (about 2-4 minutes) Be especially careful to not allow the roux to scorch. Remove from the heat and set aside.
 
 Add chicken stock and dry ingredients to the vegetables and bring to a boil. Add roux by the spoonful to the boiling stock, stirring until it is dissolved.
 
 When the roux is entirely dissolved, add sausage and rice, return to a boil, then reduce heat, cover and simmer for 20 minutes.
 
 Bring it to a boil and add the shrimp and fish, return to a boil and cook 2=3 minutes. Remove the bay leaves and serve immediately. You can add more cajun spice if you like your gumbo on the spicy side.
 
 This recipe makes 15 to 20 servings.