I have been experimenting with different dishes and decided to make gumbo. So I looked at a few youtube vids and over the past year or so have come up with my own conglomeration of a recipe. I use: Boneless chicken breasts Medium sized shrimp Blue crab claws Almost any sausage (sage, kielbasa, hot links, etc.) haven't found Andouille Green bell peppers Red bell peppers Scotch bonnet peppers Frozen cut okra Onion Garlic Celery Bay leaf or two Stewed or whole canned tomatoes Cajun spice Cayenne pepper Black pepper Salt Mustard powder Garlic pawder Chicken stock (or broth) Thyme Parsley Fresh cilantro EVOO Flour I dice up the onion, celery, bell peppers, garlic cloves, 1 Scotch bonnet pepper, and set aside. Then I cube the chicken breasts and cut the sausage into thin slices while it's still almost frozen (makes it easier to cut). Season the chicken cubes with salt, pepper, garlic powder, mustard powder, parsley, cayenne pepper & cajun seasoning and brown it in a skillet. In another skillet I brown the sausage. I use the oil rendered for the roux. Make a roux. EVOO, sausage oil rendering, and some flour. Constantly stir to a tan or peanut butter color. While that is happening, add the vegetables (not the okra) to the chicken in the skillet. So you have the cubed chicken in a large skillet browning with the veggies, the sausage in a smaller skillet browning, while constantly stirring your roux. When the sausage is done (I like mine almost burnt) add that to the chicken pan. Simmer on low while stirring your roux. Add water if necessary to keep it moist. When the roux is a tan or peanut butter color add some chicken stock. Keep stirring and bring that up to a low boil. Add the chicken/sausage/veggie mix and stir. Add more chicken stock to the desired consistency (liquid or thick, your choice. Note that this will get thicker as you cook it). Then add your can of stewed tomatoes. Stir. Add half of the shrimp. Stir. If you're like me you're drinking Scotch while you're making this so add some. Add 2 whole Scotch bonnets (if you pierce them the heat will go into the dish so leave them whole so you get the flavor). At this point your chicken should be almost fully cooked as well as your sausage. Your veggies have softened when you added them to the chicken pan so you are just making everything meld. Note: it's time to add the okra. Stir. Add the rest of the shrimp and the crab claws (I add crab claws for that seafood taste and visual effect). Let it cool and serve with white (or your choice of color) rice. My wife recently hosted a "girls night" where I was the maitre d' complete with towel and the gumbo was one of the items on the menu. This was from last night: Enjoy!