This recipe is a good basic starting point for a gumbo. We prefer stock-based rather than roux. The thing to remember about gumbo is that whatever you have to put in, well, that's what goes into the pot. That a gumbo. We use chicken thighs for this recipe - and we don't make a roux. The andouille is a 'must have' for this . . . nothing like it . . . and chicken thighs make a good stock. The file' is a 'must have' as well. If you can't find andouille or file', please contact me.

Reviewed On: May 3, 2009