Someone asked for my gumbo recipe...so I will try my best, but I don't measure anything so bear with me and adjust it to your taste.
Boil and debone chicken....I used legs, 8 of em. Use what you want. Save the broth, you can strain it if ya got the nasty stuff in it. Cut up your onions, and bell peppers and celery and garlic, and sausage, I use hillshire if I ain't got no smoked deer sausage or nothing. Have all that ready to roll.
Then you make a roux. I cover the bottom of the pot with cookin oil, vegetable or whatever. Then I take a cookin spoon and a lil bit of flour turn it on a medium heat, STIR CONSTANTLY, if not it will burn. Keep stirring till its a dark brown, I make mine dark, not everyone does. Keep stirring, don't leave the pot. Once the roux is brown throw in the onions and garlic and cook those down till they start to brown, then add your bell peppers, and celery. Cook that for a lil while till thats all cooked down together, then I add in my chicken and sausage, I season with either Tony's or Slap Ya Mama. Brown your chicken and sausage for a few minutes or so, then add in the chicken broth that you saved earlier, you may need to add a few cans also, or some water too. I use alot of chicken broth because it gives it a better flavor. Cook on low to medium heat for a few hours. I usually start mine in the mornin and eat it for supper, so it cooks all day. About 20 to 30 minutes before you plan on eating, you can cut up some green onion, or shallots whatever ya'll call em and put those in there too. Any questions...IM me.
*TIP DO NOT FORGET TO LOWER HEAT BEFORE COMING SIT DOWN TO POST THE RECIPE.....MAKES BIG BIG MESS WHEN IT BOILS OVER! I GOT GUMBO FROM ONE END OF THE COUNTER TO THE NEXT!
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Down to my last container, dat is some good stuff. 
I didn't thing the Norfers were gonna get it.
