This is the hub's recipe. :-) Yes it calls for both okra AND file powder - because you will be adding a lot of liquid and both of those thickening agents will get this to where it needs to be. And of course, all those flavors are a must.
1Protein prep: 3 pounds of any protein would do, I like variety so I usually go with 3 different flavors/textures, but it can easily just be 3 pounds of chicken
Seafood: thaw any frozen components. remove any shells. make your stock if you have chosen that route. DO NOT COOK SEAFOOD
Other: cook your chicken (boil, saute, whatever, but i usually shred it afterwards). cook your sausage (I like to use the oil for the roux, so you may want to cook it in the same 5 quart pot as you plan for the gumbo)
2The roux! This is the most important part of the recipe, but it will test your patience (mine often takes 1.5 hours or more!) Melt your butter (or whichever you've chosen) over medium-low heat. Stir in the flour. Cook and stir until you have a dark reddish brown roux. Give it at least 20-25 minutes, then try your patience for the great reddish brown!
3Phase 1: Add all the onions, green pepper, and garlic. Cook over medium-low heat about 15 minutes or until the vegetables are very tender
4Phase 2: Gradually stir in the stock. Then stir in the UNDRAINED tomatoes, corn, okra, thyme, cayenne pepper and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 20 minutes.
5Phase 3: Add seasonings and simmer for another 20 minutes
6Add your protein to the pot!
IF YOU DID SEAFOOD: add your seafood to the pot! Return to just boiling and then reduce heat. Cover and simmer for 2 to 4 minutes or until the shrimp is pink
7Phase 4: Remove from heat. Stir in file powder and add 2 dashes of Worcestershire sauce. Remove bay leaf.
8Ready to serve! (I would recommend over a bed of rice!)