Sautť you a big white onion or 2 medium size in about a 8-10 quart pot. Use a whole jar of Douguetís original Cajun roux, slowly stirring in water until it looks about right.
Put about 3 stalks of celery in it and a green bell pepper or two. (Cut up of course). Then your gonna need about 2 packages of anduE sausage (not sure on the spelling of that sausage).
Now comes the decision......chicken or seafood......me, Iím a chiken and sausage man.(yes Iím from Texas)
I usually just bone out one of them Walmart 3 dollar rotisserie chickens (2 if they ainít too big) and put that in there with maybe a different type of sliced link sausage.
Then I salt to taste and add me some gumbo file ...cause thatís the way I like it.
If seafood gumbo is your thing you can put in them nasty oysters if you like and add some cleaned shrimp at the end and leave the chicken out of it.
Cappy probably has a heck of a recipe on his blog site. Where the heck is he when you need him?