I make gumbo like this:
Put chicken in pot. Salt and pepper chicken. Add chopped onion. Fill water to top edge of chicken.
Boil chicken until chicken is falling apart.
Remove chicken. Let stock and chicken cool in separate bowls.
Add as much of this as you want and whisk/stir into stock:
https://www.tonychachere.com/product/instant-creole-roux-mix/Bring back heat. Keep stirring. If you want it more thicker add more roux (don't dump it in, it can clump) or whisk some flour in a mixing bowl with water and add until the consistency you want is reached.
Pull chicken. Add to pot.
Slice sausage. Add to pot.
Chop three green peppers. Add to pot.
If you want Okra, throw that schit in there too.
Simmer. Add lid. Add whatever you want while this simmers. If you think it needs something, add it and taste it. Most Louisiana people I've been around start cooking when they get hungry and stop 36 hours later.
Make this potato salad:
One bag of peeled goldens.
Chopped onion
Three hard boiled eggs
1lb of bacon cooked and crumbled into salad
Dressing:
Jar of mayo.
Cider vinegar to taste.
Salt, pepper, to taste.
Sugar to taste (optional)
Shot of mustard (optional)
Whisk until easily poured. It should have the consistency of latex paint going into a roller pan. Mix with potato salad. Leave potato salad warm. Not refrigerated.
Spoon big globs of gumbo into bowl. Spoon a big glob of potato on top of gumbo.
Serve with some form of dinner roll or white bread with butter.
Eat until you schit your pants.
I know this isn't traditional gumbo but I used to work with two guys from Lake Charles and this is how they taught me to make it. I have never seen the pot last more than a few hours.
Whatever that's worth.
