I was talking about this dish with couple of people this morning... And I happened to find it 5 mins ago! See what "y'all" southerns think?
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EVILCANDY asked for a 'Gumbo' recipe. Here's the only one I have made
in the past 15 years and it gets better day after day.

Best Ever Gumbo

1 cup Flour
3/4 cup Lard, butter, shortening
3 cup Onions, diced
3 cup Bell peppers, diced
3 cup Celery with tops, diced
8 oz Mushrooms, fresh, diced
2 ea Lemons, quartered
1 ea Baking chicken
2 ea Ducks (or 1 goose)
3 ea Rabbits
4 ea Bay leaves
3 lb Smoked link sausage, cut into =" pieces
3 lb Okra, coarsely chopped
3 cup Red wine
2 tsp Liquid crab boil
1 1/2 tsp Cayenne pepper
1 tsp Salt
1/2 tsp Lemon pepper
1 tsp Black pepper
1 1/2 tsp Garlic powder
1 tsp Cavender's All purpose Greek seasoning
1 tsp Tabasco Sauce, increase if you want it hotter, or add hot pepper
sauce
3 cup Rice, (Basmati is best) cook separate>
5 lb Shrimp, or crawfish
1 qt Raw oysters, shucked
3 cup Green onions, choppedCombine flour and lard in a heavy pan and cook roux until it is a deep brown
color. Add Onions, Bell peppers, Celery, and Mushrooms to roux and stir. Set
aside. Place Lemons, Baking chicken, Ducks, Rabbits, and Bay leaves in large
stock pot and cover with water. Bring to boil, cook on med low heat until meat
separates easily. Discard lemons and bay leaves. Debone meat, return to broth.
Add roux, all vegetables plus link sausage, Okra, Red wine, Liquid crab boil,
Cayenne pepper, Salt, Lemon pepper, Black pepper, Garlic powder, Greek
seasoning, and Tabasco Sauce, increase if you want it hotter, or add hot pepper
sauce . Season to taste, cover and cook over low heat for 1 hour. (In separate
saucepan, put 3 cup of rice, cover with 6 cup of water, bring to boil, and don't
stir. Immediately reduce heat to low, cover, and simmer for 18 minutes. Don't
lift cover during the 18 minutes. Rice should be very fluffy.) Then add shrimp
to large stock pot. Cook an additional 15 minutes. Add oysters, stir, cook 15
minutes. Remove from heat. Serve over rice, top with green onions. Freezes well.