This recipe is adapted from several I've seen, including Emeril's. It was inspired after watching Princess and the Frog!
1largegreen bell pepper, diced
1/2largewhite onion, diced
1poundandouille sausage, sliced
1poundchicken breast, cut into 1" chunks(you can use thighs if you like.)
1heaping tspcreole seasoning
1/4tspground black pepper
2tspgumbo file powder
2tbspapple cider or red wine vinegar
Put your butter or bacon fat into a heavy stockpot. When it has melted, whisk in your flour until it is smooth. Over medium to medium high heat, continue to whisk this roux until it is a chocolate brown color.
Add your onion, celery, and pepper to the mix and turn down the heat to medium low. Cook the mixture for around 5 minutes.
Add your sliced sausage to the pot and cook for a few minutes. Next add all the spices (except the 1/2 tsp cayenne) and stir them for a minute or two to heat up and toast a bit.
Add the chicken stock, stirring constantly until most of the lumps are gone.
Let the mixture simmer on the stove for around 45 minutes. Near the end, add the vinegar, and the extra 1/2 tsp cayenne (if desired). At this point you will also add another 2 tsp of file powder, if you taste the gumbo and decide it needs a little more flavor.