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In a large pot, brown 2 to 3 T. flour seasoned with Tony Chachere's Creole Seasoning or salt, pepper, and garlic powder (to taste) in 1/4 c. oil, stirring constantly, add 3/4 c. each onion, bell pepper and celery, chopped, saute until wilted and translucent and flour is color of mud. (this is a roux). Add 1 quart chicken stock and 1 quart water. May have to add more liquid as it will reduce as it simmers.
For chicken and sausage gumbo-
Boil and debone 1 chicken, reserving stock for gumbo. Add 1 pound sliced link sausage. I prefer pork to veggies when you start to saute them. In large pot add chicken stock or water mixture and deboned chicken to sauteed veggies and sausage. Bring to boil, reduce heat and let simmer for at least one hour.
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For seafood gumbo-
Bring gumbo, chicken stock or water and sauteed veggies to boil, let simmer for at least one hour. Add seafood last 10 minutes. If added too soon it will get rubbery. For seafood gumbo I use any combination of shrimp, oysters and claw crab meat. You can make just shrimp gumbo if you prefer.
Gumbo is best if made the day before you plan to serve it. It freezes well if you have leftovers. I don't usually add okra to it
but you can if you want to. It serves as a thickener. Serve over rice or bring gumbo to boil and break an egg in it and let it poach. The poached egg is a Cajun thing and very good. You can serve the gumbo as is or stir file, ground sassafras root, in it. File is an acquired taste. Start out with a small amount.
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