First, I place water on to boil, just under half of a pot. I used a 10 quart stock pot. Next, I assemble and prepare all of the spices (Listed on Website), vegetables (Listed on Website), and ingredients (chicken wings, polish sausage, hot sausage, shrimp and oysters). Next, I place my cast iron skillet on a high flame. I put my oven mittens on, grab my wooden spatula and when the skillet heated, I add 1 cup of vegetable oil, once it is heated, I turn the flame down to low, I stir in two cups of flour, I continue to add a little oil at a time until I achieve a semi-thick consistency and then continue to stir that mixture for the next one and half to two hours.

Note: Your roux is your roux, your gumbo is your gumbo. The color of my roux is usually, dark tan. When I have had a chocolate colored roux is when I have bought it online or gumbo in a restaurant and most they buy theirs, because it is faster to prepare. You can substitute beef, chicken or vegetable stock for water to add flavor to rice and serve as a side dish.

Fish Texture: Try using scallop medillions to achieve the fish texture. Add half of your seafood (oysters, clams, shrimp, scallops, crab, lobster) after your chicken (breasts, legs or wings) this will cook and break down as it gets done and as you stir your gumbo. The other half add twenty to thirty minutes before you turnoff your gumbo, this will give you seafood pieces in your gumbo.

When, the roux is "done", I stir in the spices and vegetables, it will clump together. I then stir the roux/vegetables/spices and okra into the boiling stock pot of water. I bring the the pot to a boil and let the mixture boil about 10 minutes, stirring frequently (I turn the flame down once the pot comes back to a boil). Next, I add the chicken wings and let cook 30 minutes, stirring frequently. Next the sausages, let cook 30 minutes, stirring frequently. Next the oysters and shrimp, let cook, stirring frequently and skimming excess oil from the surface of the gumbo. My gumbo was in the fire from 7am until 3pm, roux to completion. I did not pre-cook anything, all was cooked by the water, roux/vegetables/spices and okra. It had the consistency of a thick stew.

Many Louisiana cooks buy okra by the sack in the summer, cook it for several hours, then freeze it for winter use. If making with fresh sliced okra, cook it until it is no longer slimy, about 45 minutes, before adding the other ingredients. Never use okra and file` in the same dish their flavors cancel each other out.

This recipe will yield about 20 bowls or so. I always make it in large quantities and eat it for a few days (it's better the next day or two). Leftovers may be frozen and will remain fresh for at least 6-8 weeks before the flavor begins to diminish. The gumbo should be fairly thick and not soupy when served. File` may be added to thicken the gumbo if you are not using okra. I hope you enjoy this recipe for gumbo.