My previous comment for gumbo:

This isn't a recipe but more of a guide, we don't typically follow recipes in my area (Acadiana

). Gumbo both in Acadiana and New Orleans is the work of Cajuns, Creoles, and the local Native American peoples influences coming together in a bowl

Gumbo ingredients:

Boneless chicken thighs (bone in is up to you if you prefer)
Smoked sausage (andouille is not a requirement)
Tasso (not a requirement)
Chicken stock
Garlic
Onions
Bell peppers
Celery
Salt
Black pepper
Cayenne pepper
Gumbo file (not required)
All-purpose flour

Start with a roux.

Mix together oil and flour in a pan, preferably cast iron, roughly 3/4 flour and 1/4 oil -- add more oil if you need. Stir on medium-high heat, adjusting temperature as you go, until it reaches a dark chocolate color. Mixing in chopped celery, onions, and bell peppers helps it turn darker.

In a larger pot, move roux over and pour in your stock. You want your gumbo slightly thinner than your average beef stew, so make more roux if you need. Let this simmer on a low heat for a couple of hours so that the raw flour flavor disappears and you get a nice nutty, rouxy flavor. Add your seasonings above how you like it.

Chop sausage into 1/4 inch or 1cm slices and brown them on both sides. If you have tasso, chop it into small pieces, brown it, and put it in the stock. Tasso takes awhile to get tender, probably 2 hours.

Put your chicken directly into the stock. Once the chicken is around 3/4s of the way to being tender enough to break with something not sharp, throw in the sausage.

Let this cook for 45 minutes to an hour longer.

Serve with rice.

There's no need for Cajun seasoning, hot sauce, at any point during the cooking process. Let the above ingredients do their job, which is adding a smoky, rich, gumbo flavor.

If you want to add okra, go ahead. It's not a requirement.