Clark, hit the arrow next to the picture bar to see more pics and explanations. But here is a more detailed version.
This version comes from my Acadian heritage in Breaux Bridge, La.....and no version is the absolute way.
Roux
1/2 cup flour
1/2 cup oil (I use about 2/3 of each for a thicker version)
follow the pics in the link to make the roux (it's a bit tricky and is easy to burn if you don't reduce the heat at the right time).
A hint for the roux is to get the oil hot enough so that the oil "shows" heat but isn't at a smoke point.
The first few minutes are key, as you'll need to turn the heat down once the roux starts to brown.
Then it's just the process of time and stirring.
4 skinless thighs
2 skinless breasts
season the chicken with salt, pepper, and cayenne pepper on both sides
one large onion (the pics had two med onions)
2 stalks celery
1 bell pepper (optional)
2 lbs of smoked sausage (one hot, one not)
1/2 cup curly parsley
4-5 cloves garlic
1 tbls of file
2 48 oz cans of chicken broth (or one can of water instead)
Note- I'll still add more water to fill to the rivets in the 8 qt stock pot once all of the meat has been added back for the boil.
1 tsp of thyme
1 small container of oysters (optional)
Brown most of the sausage in a separate skillet.
Make the roux in another 11-12 inch skillet.
brown the chicken in a tbl of oil in the stock pot
brown the extra sausage in the same pot
add the veggies and the garlic, stir
add a cup of white wine to release the fond, stir
add the roux and mix well, keep on med heat
as the roux and onions thicken, add some chicken broth (about 24 oz) and increase heat to med high
mix well and the roux and broth will get "chummy"
add the rest of the first can and bring to a rolling boil, stir frequently
add half of the next can, repeating the previous step. when the roux and broth bond add the second half of the second can
again bring to a rolling boil then add all of the meat
bring back to a boil, and top off with additional water or broth
stay near the pot and reduce the boil to a simmering boil, but DO NOT STIR
let the foam develop on the top (reduce heat if needed) and skim off the surface foam (you'll need a simmering boil to do this)
once the foam is mostly gone, reduce the heat to low or a simmer, and let the chicken cook for an hour.
remove the chicken to debone it, and safely hold it to be served on the side.
let the gumbo simmer for 2-3 hours.
add the thyme.
just before serving, add the parsley and oysters.
serve over rice.
hope I didn't leave anything out.