Here is the recipe for the gumbo i did at the gathering. I did this x4 and there was a few gallons left. Making a roux: A roux is just equal parts flour and oil . Heat oil on med. When oil is hot add the flour. Stir constantly as the mix is browning . when it gets to a caramel color it's done and time to add veggies .KEEP STIRRING! The sugars in the veggies will cause the roux to darken to allmost coffee color. If you burn the roux you MUST throw it out and try again as there is no way to save it. now on to making gumbo Yield 8 servings Measure Ingredients 1 cup Vegetable oil (or lard) plus more to fry chicken 1 cup Flour 1 Chicken cut up or boned (4lbs deboned thighs works great) 1½ pounds smoked sausage (if available) or Polish sausage 1 1/2 lbs peeled shrimp 4 cups sliced okra 4 cups Chopped onions 2 cups Chopped celery 2 cups Chopped green pepper 2 tablespoons Chopped garlic 2 quarts Of simmering chicken stock or stock substitute. Salt, Cayenne pepper, 1 bay leaf. In a large (2 gallon or more) heavy stock pot, pour in some extra oil and heat to frying temperature. Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. In a 2 + quart heavy saucepan make a roux with the oil and flour to desired color --- like peanut butter. Add onions, celery, green pepper and later garlic. Stir continously until vegetables reach desired tenderness (wilted). Add roux and vegetables to chicken and sausage in the stock pot and continue to cook; stir frequently. Add stock one ladle at a time and mix in each ladleful after adding. Bring to a boil. Reduce to simmer and cook for 1 hour .While this is simmering add 2 tbsp oil to the pot that you browned the chicken in, heat to frying temp and add okra ,add 2 tbsp white vinegar to the okra and cook while stirring till okra just starts to brown. Add okra to gumbo and Season to taste. simmer another hour. season to taste. At the 30 min mark add the shrimp and stir. About 10 minutes before serving, add green onions. Gumbo can be served alone or with rice. If you don't like okra you can omit the okra and add File (fee-lay [powdered sassafras]) may be added at the table as a thickener If you prefer. NOTE: If the gumbo is to thick you can add water or chicken stock to thin it. Just remember to do this b4 the last hour of simmering.