Putting a gumbo recipe on a piece of paper is something I don't think I've ever tried to do. It's so 'whatever-ish", and I know mine doesn't taste the same twice in a row. But, I'll try:

First you make a roux. I make the old fashioned kind, but will put the 'microwave roux' here, as it will be much easier if you haven't done it.

Microwave Roux ('roo')
(Roux is an equal mixture of oil and flour that is browned and used as a thickening base for many of the South Louisiana dishes such as stews, gumbos, etouffees, and sauce piquantes. It not only thickens, but it also gives a different, quite distinct flavor due to the browning of the flour.)

• 2/3 cup oil
• 2/3 cup flour

1. Mix oil and flour together in a 4-cup measure.
2. Nuke, uncovered, on HIGH 6-7 minutes.
3. Stir and cook 1 minute longer to reach the dark brown color.

OK - now you have your roux. Set it aside.

• 2 cups chopped onion
• 1 cup sliced celery
• 1/2 cup diced bell pepper
• 4 cloves garlic, minced
• 1/4 cup snipped green onions

1. In a large pot with a little bit of oil, sauté the vegetables until tender.
2. Add about 3 cups hot water and the roux.
3. Add salt, pepper, cayenne, and a pinch of Allspice to pot.
4. Add 2 teaspoons gumbo file* powder just before cooking time is over.

NOW - you can make any number of different gumbos. I like to make a Seafood Gumbo by adding raw shrimp (peeled & deveined) and crabmeat and/or cleaned crabs and their claws.

I also make a Chicken/Sausage Gumbo - using cooked chicken, in bite-sized pieces, and sausage - preferably Andouille or any good Cajun smoked sausage. For either, I add 2 cups sliced okra (pre-cooked) or canned. (You can also add a small can of stewed tomatoes, mashed with a fork.)

Serve gumbo over fluffy white rice, with a good hot, crusty French bread.

*File powder: In the spice area - It's Zatarain's Gumbo File', in a 1 1/4 oz. glass jar... yellow lable. It's inexpensive - about $1.29, I think. Lasts forever! If you still can't find it, send me your addy and I'll be glad to send you some. Just let me know. (Can't make a good gumbo without it.)

(Cotton)