A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4) cups cooking liquid, diced (not whole) tomatos, a chopped yellow onion and no file powder. I use frozen sliced okra - just dump it into a pan of boiling water, boil for 12 minutes, then drain in a colander before adding with the rest of the veggies. To make the roux in 6 minutes the oil should be barely simmering but not smoking when you add the flour then stir, stir, stir! If using frozen shrimp make sure you thaw them first, then press between layers of paper towels to remove excess water before adding to the gumbo - they act like little sponges. Lastly, use the leftover chicken liquid when making the rice. Yum!
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A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4)...