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It all starts with the roux.  The roux makes the gumbo.  There are several methods of making a dark roux, use the one which works best for you.  It's just flour and oil so you can experiment a little.  A gumbo roux should be somewhere between the color of a hershey bar and coca-cola colored (dark).  Don't burn it or it'll taste like crap.





Next layer is mirepoix, fragrant veggies that give more flavor to the broth.  I like finely diced onion, celery, and red bell pepper.  Sweat your veggies in the roux (low heat, covered, stir occasionally) or in a little oil (then add your roux), season (salt, pepper, cayenne pepper) to taste.  If you're a fan of sausage in your gumbo (I am), add it now (I say andouille is the best)





The next extremely important part of gumbo (or any soup, really) is the stock.  Make your own (sooooo much better than anything you can buy at the store) if possible, otherwise at least find something with some quality.  Add your stock (the best type depends on what your main ingredients are for the gumbo)  to the roux/mirepoix combo and bring it to a simmer, along with some beer (type up to you).  Add sliced okra (I understand some heathens don't appreciate the importance of this veggie, but it's great stuff).





There are as many recipes for gumbo as there are cooks that make it.  If you want a more creole style, add some peeled and chopped tomatoes here.  I prefer my gumbo without tomatoes.  





Then come the meats.  Gumbo can be made with anything from chicken to deer meat to seafood and anything in between.  Cook "real meats" longer (simmer, don't boil), make sure they are tender.  Seafood cooks more quickly (don't cook your seafood to death, you don't want it mushy and falling apart because that's gross and seafood is expensive).  Taste, reseason as necessary.





Serve with rice and chopped green onion.





That's about it.  It isn't rocket science.  There are some techniques involved, but the concept is simple.  I'll stress again... cooking is a lot like good sex... you must learn to simmer.  If in your opinion the stove has two settings (off and full blast), do yourself a favor, pick up the phone, and order a pizza instead).

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Use clarified butter.

Also, mirepoix is, by definition, 2-parts onion, 1-part celery, and 1-part carrot.  I'm not saying you shouldn't use your own combination in gumbo, it just won't be mirepoix.