Ingredients :

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Oil 1/4 cup
Sausage, Andouille (opt.) sliced in rounds 1 lb
Chicken (opt.) cut up 2-3 lbs
Oil 1/2 cup
Flour 2/3 cup
Oil 3 T
Onion minced 1 cup
Celery minced 1 cup
Pepper, green minced 1 cup
Okra (opt.) sliced in rounds 2 cups
Garlic minced 3 cloves
Oregano dried 2 t
Thyme dried 1 t
Tomatoes (opt..) peeled, seeded, chopped 1 cup
Stock or water 7 cups
Bay leaf 1-2 each
Salt & pepper to taste
Cayenne (opt.) 1/4 t
Shrimp (opt.) peeled, deveined 1-2 lbs
Hot cooked rice 6 cups
Filé powder (opt.) pinch per serving

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Method :

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1. Heat the 1/4 c oil in a large, heavy-bottomed skillet. Brown the sausage and remove to paper towels to drain. Brown the chicken pieces and remove to paper towels to drain.
2. Making the Roux: Add enough oil back to the skillet to bring it up to 1/2 c. Add the flour and stir to mix. Cook the flour on low heat, whisking often until it turns a rich reddish-brown color. This could take up to 45 minutes and is a crucial step in making gumbo. Don't let the flour burn. Remove to a bowl and set aside to cool thoroughly. This is your roux.
3. Meanwhile, in a large Dutch oven or kettle, heat the 3 T oil over medium-high heat. Add the onions, celery and pepper. Saute until the onion is translucent. Add the okra, garlic, thyme and oregano. Saute for 3-4 more minutes.
4. Stir in the tomatoes and cook to reduce the liquid somewhat. Add the stock or water, bay leaf, salt & pepper and cayenne. Bring to a boil.
5. Rapidly whisk in the roux a little at a time to avoid lumps. As soon as all the roux has been added and the stew has thickened, lower heat to a simmer and add in the sausage and chicken. Simmer 30-40 minutes.
6. In the last five minutes, stir in the shrimp and simmer just till cooked through. Adjust seasonings.
7. Place a mound of hot rice in large individual serving bowls and ladle the gumbo over the rice. A little filé powder may be added to each serving.

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Variations :

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* Gumbo usually contains a number of different meats, smoked sausage, chicken and shellfish being the most common. Add any combination you like, but the more you add, the better the flavor. Oysters can be added along with the shrimp to make an extra special meal.
* Some recipes call for the addition of tomatoes, while others omit them. The choice is yours.

NOTES

* Gumbo acquired its name from quingombo, a Congolese name for okra. Okra is often found in gumbos as a thickening agent, but there are as many versions of gumbo as there are hairs on a Cajun's tête. If you don't like okra, the roux, a mixture of oil or butter and flour, acts as an additional thickener. It also imparts an appealing color.
* Filé is a powder made from the ground leaves of the sassafras tree. It acts as an additional thickener and also gives a distinctive flavor. Filé should never be added to a simmering or boiling liquid as it congeals into thick, gluey strands. Only add it to the gumbo after it has been removed from the flame. Or simply sprinkle it over each portion and stir in. Filé is optional.
* A handful of chopped scallions may be added toward the end of cooking time for additional flavor and color.
* Gumbo is usually served over rice, but I have seen recipes for it served over boiled potatoes or even potato salad!