I make Gumbo out of about everything, Squirrel, Rabbit, Duck, sausage, just about anything you want to put in it or a combination of all of the above. I am going to give you my recipe for chicken/shrimp, adjust to your tastes. 1 whole chicken 1 1/2 lb shrimp 1 lb Okra (frozen is ok) bell pepper Celery onion flour Jimmy Dean Sausage (Or other quality sausage) garlic Salt Crushed peppercorns 4 qts water 1 can tomato paste 3 tablespoons Old Bay Seasoning (more to taste) 1 bay leaf Your Brand of hot sauce In large pot add 4 quarts of water (if I am just making chicken gumbo I use 2 quarts chicken broth and 2 quarts water). At this point I peel the shrimp, and take all the shells and add to the water and boil. Add whole chicken or parts to the water and shell mixture. Add salt and pepper and bring to a boil. Take sausage and crumble into pan and fry. When sausage is done remove from frying pan leaving the grease, over medium heat add flour slowly to the sausage grease stirring constantly, keep adding flour until it start to thicken. Keep stirring until mixture is golden brown and remove from fire. After chicken is done remove it from the pot and debone it. Strain shrimp shells out of water and put water over medium heat and add sausage/flour mixture to water. Chop 1 cup celery, 1 cup bell peppers and 1 cup onion, and add to the water. Mince garlic clove real fine and add salt and pepper and Old Bay seasoning and 1 can tomato paste, and 1 lb of Okra, hot sauce and bay leaf to the water Cook for about an hour to an hour and 1/2, the gumbo should thicken over medium heat, add shrimp the last 6 minutes. I usually make myself Japaleno corn bread, and make rice for the rest. Either way is good. The good thing about Gumbo, is that you can nearly add any kind of meat to it, I have used crawdad tails, crab, different sausages, or what ever is left over in the fridge.