Gumbo

@nolan8v I really don't follow a single recipe, but here is the jist of it; as long as you don't mess up the rue, you can't go wrong with the rest.  

Rue: Add 1 cup of oil to enamel coated cast iron pot under medium heat and allow to heat up. Slowly mix in 1 cup of flower.  Stir constantly until target color reached (I use the old "color of a penny" test).  Probably takes 30 minutes, and I usually go to medium high after the first 10 minutes. Don't let the rue burn...stir constantly.  Just look for that nice deep color and you'll know it is finally done  

Once the rue is done, I add in the Holy Trinity of Cajun cooking: celery, bell pepper and onion, maybe 3/4 cup of each, chopped fairly small.  Mix in with the rue for 5 minutes.  Add about 2 Tbs of garlic and cook for 30 seconds.

Then add seafood stock...I use 1.5 of the large boxes (not cans) and bring to a boil.

Season with bay leaves, cayenne pepper, salt and pepper.

Separately, I cooked the boneless skinless chicken thighs on the egg; then cut that up and added to the gumbo.

Let everything simmer on low for at least a couple of hours, and don't worry if you go longer, it only gets better.

At the last minute, I added oysters and shrimp, brought up to a boil, and gave it maybe 2 minutes at boil.  The shrimp should look done, that is all I check for. 

I serve with rice, some finely diced scallions, flat leaf parsley, a bit of filee, and a dash of Tabasco.