it just happens today is your lucky day, Mme. Dot (and all you other folks who are surely dying for a genuine recipe instead of that redneck stuff)! Maman helped me phrase it for folks that arent "us".
for 12 entreé-sized servings:
1 cup oil
1 cup flour
1 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
1-6 cloves garlic, minced
4 quart chicken stock
2 bay leaves
1 teaspoon dried thyme leaves
3 teaspoons creole/cajun seasoning (of course, add them in to your taste)
3 teaspoons salt and freshly ground pepper (again, to your taste)
1 large (young) hen, cut into pieces
2/3 cup fresh chopped parsley
1 bunch challots, tops only, chopped
1 bunch scallions tops only, chopped
2 pounds andouille sausage, cut into 1/2" pieces
we dont like the vegetables, but alot of folks do.
season chicken with salt, pepper and creole/cajun seasoning, brown quickly. brown sausage, pour off fat and reserve meats.
in large, heavy pot, heat oil and cook flour in oil over medium to high heat (depending on your roux-making skills), STIRRING CONSTANTLY, until roux reaches dark reddish-brown color, almost the color of coffee or milk chocolate, for a cajun-style roux.
add vegetables if you wanted them and stir quickly. this cooks vegetables and also stops roux from cooking further. continue to cook, stirring constantly, for about 4 minutes. add stock, seasonings, chicken and sausage. bring to a boil, then cook for about one hour, skimming fat off the top.
add the chopped scallions, chalots, and parsely, and heat for 5 minutes. put ric ein at the last moment. add filé to your taste just before eating. its popular to eat it with toasted french bread.
just to give you an idea of whats considered ideal, the gumbo should be extremely dark, extremely thin, consistin mostly of juice (meaning, not a whole big lot of meat, rice and vegetables), and very spicy.