re: In search of how to cook my first gumbo

I make a beginner gumbo that I prefer to most others.

Cast iron pot

2 large onions
2 large green bellpeppers
Celery - as many stalks as I can use from the bundle
Savoie's jarred dark roux (cup or so, but really just eyeball for color)
1 package Andouille (not smoked), sliced 3/4" or so
1 pack bone-in quarters, skin removed
1-2 packs pork Tasso, cubed
Tony's
Cayenne
Paprika
LA hot sauce
Cracked black pepper
64-96oz chicken stock (depending on how far I want to stretch the gumbo)

Brown andouille and tasso in oil, remove. Sometimes I brown my chicken quarters, but not always.

Brown onions on med-low to med heat, scraping up all the gradu the meat left behind. Crack pepper and add your paprika, cayenne, and Tony's to taste - I go pretty heavy. Once nicely browned, turn up to med-high and add remaining veggies. I like a few jalapeños sliced if they look good at the grocery store.

Whisk your roux, a heaping fork full at a time, into stock in a large pitcher - this saves a lot of time. Roux needn't be completely dissolved, but nicely broken. Add to pot, give everything a good stir and add a few dashes of hot sauce. If you need more roux, whisk some more into a little more stock.

If browning quarters, I'll add to pot at this point; if not, I drop them in after 20-30 minutes. Lower to low-med heat and stir occasionally. When chicken is fork tender, I tong quarters out, shred and return to pot. Turn to low and let it sit a while, add boiled eggs, etc.