1 chicken(whole)
salt and pepper to taste
1/2 to 1 lbs. Sausage
2 cups orka
1 bell pepper,chopped
3 pods garlic,chopped
1 large onion, chopped
3 bay leaf
1 tsp. basil
2 tsp thyme
2 tomatoes, fresh or canned
3 TBSP oil
3 TBSP flour
1 cup stock
Shrimp (optional)

Cook chicken w/ salt and pepper until tender.Remove meat from bone in slivers. SAVE STOCK. In a large pot, saute, sausage. remove sausage from pot and saute okra, bell pepper,garlic, onion, bay leaves,basil and thyme in sausage drippings. Stir frequently to prevent burning or sticking. When tender add tomatoes that have been pureed in blender or finely chopped. Let this simmer 15 min., stirring frequently. Add chicken and stock. Let gumbo mixture simmer. The roux is made in a small pan,preferably cast iron. Heat oil over med.-heat until it is just about to smoke. Add flour, stirring constantly. It should take 3 to 5 min. to dark brown. Be careful not to burn. When is roux is done, remove from heat and let cool 5 min.. Slowly add 1 cup stock of hot stock,stirring so it won't be lump. Add this to gumbo. Simmer 2 to 3 hrs. Serve over rice.

YOU WANT SHRIMP , ADD AT THE LAST 10 MIN.-YOU DON'T TO GET TO MUSHY.