That may be this gumbo thread.
There are zillions of gumbo recipes out there, and everyone says his mama's is the best. I like my mama's north Lousiana chicken and sausage gumbo, and I also like the one I make (which varies each time).
Many like seafood gumbo, and I do too, but I usually make chicken and sausage.
Here is a recipe from John Folse, a well known La. chef. It is similar to what I do and like.
Chicken and Andouille Gumbo
1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, Diced
1/2 Cup Green Bell Pepper, Diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille, Cubed
1 Cup Fresh Okra, Cut into 1/2 inch rounds
3 Tbsp Garlic, Chopped
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
1 1/2 Cups Bite size pieces of Raw Chicken Thigh [can use breats, but will likely be drier]
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, finely Chopped
1/4 Cup Thinly Sliced Green Onions
Mix your onion, celery, and bell pepper together: The Holy Trinity
Heat the oil in a cast iron dutch oven over medium heat. [Using cast iron is totally worth it for the constant heat level]
Whisk in the flour to make a milk chocolate Roux.
Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften.
Add the Okra, cook for about 2 minutes. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve, add the Chicken, Worcestershire, Hot Sauce, Parsley, and 1/2 of the Green Onions.
When the chicken is cooked through, garnish with Green Onions and serve with Boiled Rice, Crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
This makes about 3-4 Main Course Servings
Like I said, I use a variation of this. It is best if you make the chicken stock by simmering a whole chicken (with onion, celery, bay leaf, peppercorns, etc) rather than get the broth from a can. (I don't limit it to thighs as Folse does.) The homemade stock is the biggest positive I can add. Then use the boiled chicken meat for the gumbo.
When I'm lazy, I use a roux mix such as Tony Chacherie's and broth from the can. And, heaven forbid, boneless chicken breasts.
Fresh okra is great, but frozen/chopped will do (some omit it; I love it). I use LOTS of onions and other parts of the trinity; other folks like just meat and roux and stock.
Gumbo is really a dish to make as you like it. There is no magic recipe except the one you find that you love.
Some say you thicken with okra or file', never both. I use both liberally and tell them to go to hell.
Experiment. The ingredients are cheap.