This is actually from Paula Deen's Savannah Gumbo recipe. I've tweaked it a bit and made some minor changes, and sort of made it mine. It's fairly easy. Everyone I've fed this to has liked it! Try it and see what you think. Enjoy!

My changes are in italics.

2 tablespoons all-purpose flour
2 tablespoons butter
*FWIW: I use oil instead of butter. And I roughly double or triple this roux recipe

1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chopped garlic (2-3 cloves) (I use 3 or 4 cloves. Sometimes 4 or 5 cloves.)
*this original recipe did'nt have celery! So I add 3 or 4 stalks of diced celery

the Cajuns have the Trinity consisting of bell pepper, onion and celery. I add garlic and call it the Four Horsemen! \:D

2 cups sliced smoked sausage
4 large boneless chicken breasts, diced (I cook this before/while I start on the roux)
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 cups cut okra (frozen is good)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 bay leaves
1 teaspoon file powder (sometimes I'll use a heaping tablespoon)
salt and pepper


1. In a 5 quart pot combine the flour and butter (in this case, oil) and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.

2. Add the onion, pepper, garlic and celery and saute for 2 minutes.

3. Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.

4 Add the file powder and salt and pepper to taste.

5 Remove and discard the bay leaves.

6 Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.
Don't look down, BE down!--Turkeyburd (Prevous 2012)