Make your mind up before you start. Either use the okra or the penny roux to thicken. Leave the other out. If you're in a hurry, use the okra, but there is nothing like a gumbo with penny roux. As well, if you want arecipe, go with the okra.

For it to be the best, take the time to make the chicken stock and Roux from scratch, trust me, you won't be sorry. If you don't like seafood, simply leave out and add some diced chicken breast, pork loin, rabbit or nutria. Once more, just use 2 of the meats and 2 of the seafoods listed in the ingredients.

Bring the chicken stock, beer and wine to a boil, add diced tomatoes and fill can with water and add, add pork necks, stir in demi-glace and garlic until incorporated. Add veggies, worcestershire, Kitchen Bouquet, , bay leaf, Triple Blast, black and white pepper (to taste) and salt. Simmer for about an hour.

Add meats (if using seafood such as lump crab meat or shrimp, add all except crab meat and or shrimp, simmer half an hour then add crab meat and or shrimp and simmer another half hour.) or simmer about an hour total.

If using roux, whisk in small amounts of roux to boiling stock until slightly thickened. Add the cayenne and hot sauce to taste. Let simmer another half hour or so.

If using oysters, add them just before serving or to the individual bowls. Sprinkle with Gumbo File if desired.

Serve with parboiled rice, and crusty baguette bread.
Suggested Wine: Kenwood, Jack London Edition Cabernet 1999
1983
Notes:
Updated 1996
Updated 2000
Updated 2001
Updated 2002
Updated 2003
Updated 2006
Updated 2012