Start with making a Roux (Ideally you would use a bacon fat Roux with this Gumbo, but it isn't essential)

Cook the Roux while constantly stirring until it reaches somewhere between the colour of peanut butter and chocolate. The darker it is the richer the taste (can take up to 30mins).

Than add the Holy trinity (onions, bell peppers, celery):

(Ratio of the trinity is 2 parts onion, 1 part celery, 1 part bell pepper. For 1 litre of stock I use 3/4 of a bell pepper, 2 small onions and 1& 1/2 sticks of celery.)All finely chopped. Not chunky.

Saute your aromatics with the roux. it'll cause a lot of steam and hissing when you first drop it in so make sure you turn the heat down and don't freak out.

When the onions are translucent transfer the mix to a slow cooker and add about a litre of chicken stock and any spices you want.

A good spice mix of salt, black pepper, garlic powder, onion powder, cayenne, paprika and a few bay leaves will be fine.

While the Gumbo simmers, brown off some chicken and sausages in a pan. Ideally you would use andouille sausages but Polish kabanos or kielbasa sausage is a good substitute.

Once the meat has been browned off add it to the gumbo.

When the gumbo is nearly ready (3 to 4 hrs total cook time), add okra or Filé powder to help thicken the sauce. Only if needed.

Traditionally serve with rice and a crusty bread roll, but I like mine with home made chips/fries and a pitta bread.