1 chicken, cut up
Salt (Mrs. Dash)
Garlic, powder & minced
Cayenne pepper
White pepper
black pepper
Thyme
Oregano
1 bay leaf
1 chopped white onion
1 chopped green pepper
3 stalks chopped & sliced celery
1 c. flour
Frying oil
7 c. chicken stock
1 round Polish sausage, Hot Louisiana sausage
10 oz. cut okra
Shrimp, peeled
Scallops, crab, fish, etc.
2 c. cooked rice

Rub chicken with salt, garlic powder and cayenne and let rest 30 minutes. Combine flour, 1/2 teaspoon each salt, garlic powder and cayenne (reserve 1/2 cup and coat the chicken with the remainder). Fry the chicken in a large skillet until fully cooked, put chicken on the side and drain the oil into a measuring cup; return 1/2 cup into the pan over high heat. Add the 1/2 cup flour and whisk continuously until it turns a deep brown, take off the heat and immediately add the chopped vegetables and stir constantly until the roux stops darkening. Return to low heat and add the bay leaf and 1/2 teaspoon each of salt, thyme, oregano and the three peppers and cook until the veggies are soft.

Bring the chicken stock to a boil and add the roux by ladlefuls, stirring until dissolved between additions. Add the sausage, okra and two cloves of minced garlic and simmer, uncovered for 45 minutes. Add the chicken, cut into 1/2" dice and any seafood you like, cover and turn off the heat, the seafood should poach in about 10 minutes. Serve 1 cup gumbo over about 1/4 cup rice.