Roux
1 bell pepper, finely chopped
2 onions, finely chopped
8 ribs celery, finely chopped
2 chickens, cooked and de-boned (save broth)
2 lbs. shrimp, cooked, peeled and de-veined
Parsley
4 - 5 bay leaves
Cayenne pepper

Prepare roux by heating 1/2 cup oil plus 2 tablespoons and 1 1/2 cups flour. Cook until the mixture browns, a little paprika helps. (The darker the roux, the better the gumbo.) Be careful not to scorch. If it does scorch, throw it out and start over. This takes constant stirring and about 45 minutes of very low heat. This is the most important secret! Add onions, pepper and celery. Saute until vegetables are clear. Combine in a large stock pot the roux, chicken, shrimp, bay leaves, and salt and pepper to taste. I also add Tony Chachere's seasonings. Add 4 to 6 quarts liquid (chicken broth). Simmer for at least 2 to 3 hours. (I often use duck in this gumbo; boil this separately, as the broth is too strong.) Very good to feed a large crowd. Serve over hot rice.