Gumbo weather, what's your best recipe?

Don't really measure anything, but mine goes like this.

Brown chicken thighs, then add to boiling water to make stock.

In the same pan, brown Andouille sausage and smoked tasso.

Once that is done I take out the excess oil to use for my roux.

In the pan add alittle oil, then added veggies (onions, bell pepper,celery,garlic) .

After a couple of minutes I add some chicken stock to deglaze the bottom of the pan.

Cook until veggies are pretty much mush.

Take out liquid/veggie mixture. Add oil from browning meats, add flour. Cook until peanut butter colored.

Add veggies/ deglazed liquid mix into roux. At this point just add the remaining stock and meat (sausage, tasso, chicken)

Let simmer for awhile, season, and viola.

I'm making one this weekend so I might make a thread with pictures!

Don't measure

I'll just say I have always prefered using a big ole hen rather than fryers

Brown chicken leg quarters in oven. remove bones. roast bones. Make a stock with roasted bones. Brown sausage/andouille, remove from heat. Make roux, add trinity, add stock, add meat back in. Jasmine rice.

last time I cooked gumbo back in July I really liked the way it turned out. maybe a lard roux gives such a great depth of flavor in the end product. thread here. there's some good advice in there on how to tweak/improve upon my recipe.