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N'awlins Gumbo
(contributed by Rob Faris)

Ingredients:

• Oil or lard
• Flour
• Onions
• Bell peppers
• Celery
• Chicken broth
• Smoked sausage
• Garlic
• Salt
• Black pepper
• Cayenne pepper
• Shrimp, chicken, crayfish, whatever
• Okra
• parsley

Directions:

1. In huge Dutch oven, heat 1 cup oil or lard, gradually stir in 1 1/2 cups flour, and make a roux (this can take upwards of half-an-hour of constant stirring until you get a nice mahogany color). Don't splatter this on yourself, it may be as hot as 500 degrees! If you burn the roux, start all over against; burned roux will make the gumbo inedible.
2. Meanwhile, chop up onions, bell peppers and celery. 
3. When roux is done, add the chopped vegetables and cook until wilted (do not brown). 
4. Slowly add 2-3 quarts of chicken broth and bring to a boil. 
5. Chop up smoked sausage and add with some garlic. 
6. Add salt, pepper, cayenne pepper to taste. Add additional meat (this is awesome with steamed shrimp, oysters or any other seafood, but you can add almost anything). 
7. 20 minutes before serving, add chopped okra and cook just until okra is tender.
8.  Add parsley. 
9. Serve over rice, pass the file powder.