Ingredient Prep (20 min):
In this section we will prepare the ingredients so you aren't running around mid cooking. This whole dish takes place in a large Dutch Oven, keeping the stove peaceful and cleaner.

The Okra can be a bit slimy. Soaking it in vinegar for 30 min with a wash. Grill on a high heat and cut.

1. Chop Celery
2. Chop Onion
3. Chop Peppers
4. Cut Okra into 1/2in. pieces
5. Mince Garlic
6. Chop Parsley
7. Chop Tomatoes
8. Spice Chicken (Salt and Pepper)
9. Cut up Sausage

Meat Cook (20 min):
We will be cook out meats first. If you chose the Shrimp route, that will be cooked at the end. When removing the meat, leave the fond (meat drippings).

1. Add oil to the Dutch Oven on a medium-high heat.
2. Cook the chicken on both sides until brown (4-5 min per side)
3. Remove the chicken and add the Sausage.
4. While Sausage cooks, move around so both sides of pieces are browned
5. Remove Sausage, leaving the fond.

Making the Roux (20-30 min):
This will be our gumbo base. We MUST keep and eye on this since it can burn.

Add the Butter (1/4 cup), Oil (1/4 cup) to the Dutch Oven with the fond. Whisk the Flour (1/2 cup) as we add it to the roux. Now bring the roux to a medium heat and whisking for 20-30 min, until a caramel color.

Once finished, remove from the stove to let it cool for a little bit. (not sure how long though...)

Adding the Trinity (8-10 min):
Add and Cook the following for 8-10 min. Stir too!
- Onion
- Celery
- Green Peppers
- Garlic

Adding Some More (5 min):
Add and Cook the following for 5 min again. More stirring!
- Sausage
- Chicken (if you have it)
- Creole Seasoning (1 Tbsp.)
- Paprika (1/2 Tbsp.)
- Thyme (1 Tbsp.)
- Bay Leaves (3)
- Chicken Bouillon (1 cube or tsp.)

Adding the Rest and Simmer(2 Hours):
After the final ingredient below. Bring this beast to a boil then reduce to low heat and simmer for 2 hours.
- Tomatoes
- Chicken Stock
- Worcestershire
- Hot Sauce