In Louisiana no two gumbos are exactly the same. The only gumbo cooking
Rules are:
1. Start with a roux.
2. Thicken with either okra or file' powder.

Roux

5 Tablespoons of All purpose flour
5 Tablespoon of cooking oil
1 white medium onion chopped
In a sauce pan, add flour to hot oil cook over Medium high heat 5 to 10 minutes stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes
More or until a dark coco brown roux forms.
Then add onion to stop browning
Process adds roux to chicken and water.

STEP 1
1 2 to 3 pound chicken
Salt to taste
Pepper to taste
Creole Seasoning to taste
1 cup chopped celery

* boil chicken with salt, pepper, Creole seasoning and celery. Until chicken is tender, and meat starting to fall off the bones. Take meat from bones. Trash the bones and keep the meat in the pot of broth (water).

STEP 2
Garlic powder to taste
4 green onions, sliced
Chopped sausage (Hill Shire Farm Beef)
1 LB shrimp
Add garlic, green onion and sausage bring to a boil for 30

Add the roux, Cover and simmer for about 30 minutes to 1 hour all together cook for
About 2 hours 30 minutes BEFORE you serve add you de- veined, peeled raw shrimp and serve over hot cooked rice and shake fil'e powder.
Over it.