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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.gumbo anyone?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(gumbo anyone?),it will help you,my kids.

Im looking for a reciepe for gumbo!!

Answers:
I'm not sure which one you are looking for Chicken gumbo? seafood gumbo? or just an easy version?

SEA FOOD GUMBO

Ingredients :

1cupvegetable oil
1cupall-purpose flour
1/4cupvegetable oil
2cuponions, diced
1cupcelery, diced
1cupgreen bell peppers, diced
1lbandouille sausage, diced
Cajun seasoning, to taste
1cantomatoes, peeled and chopped
2tblchopped garlic
3xbay leaves
1/4lbcatfish or grouper
2qtfish stock (or chicken broth)
1/4lbmedium shrimp, peeled and deveined
1lbpeeled crawfish tails (double the shrimp if you can't find crawfish)
1ctshucked oysters
1boxfrozen okra, cut
File powder, to taste
1/2cupchopped green onions, green part only
Dash of hot sauce
4cupcooked long-grain rice

Method :

* To prepare the roux, in a heavy saucepan, heat 1 cup vegetable oil on medium heat and carefully whisk in the flour. Constantly and slowly whisking, cook the roux until it is a dark rusty brown. Remove from heat and continue to whisk until there is no chance of it burning. Set aside.
* In a large stockpot, over medium heat, add cup oil. When the oil is hot, add the onions, celery, peppers and sausage. Season with Cajun seasoning. Continue cooking, stirring often for 18-20 minutes, or until the vegetables begin to soften.
* Stir in the tomatoes, garlic and bay leaves.
* Season the chunks of catfish with Cajun seasoning. Add the fish to the vegetables and cook for 2 minutes. Add the fish stock. Bring the liquid to a boil, and reduce to a simmer. Simmer for 15 minutes.
* Season the shrimp and crawfish with Cajun seasoning, and add them to the pot with the oysters and okra. Continue to simmer for 5 minutes.
* With the gumbo at a simmer, begin to slowly and carefully blend in the roux until the gumbo is as thick as you prefer.
* Stir in the file powder, green onions and hot sauce. Remove the bay leaves and serve over the rice.


For any easy version add chicken or seafood if you like.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=3237

For other versions click here there's about 100 different ways.
http://fooddownunder.com/cgi-bin/search.cgi?q=gumbo

Other Answers:
I don't know but that sounds good for tonight.

This is the one I use and I'm from Louisiana. Very good!
http://seafood.allrecipes.com/az/BdrxsZydcStmpGmb.asp

The recipe only calls for one bottle of beer, but make sure you have more on hand for while you're making it. You gotta drink at least as much as you put in. ;)
Source(s):
http://seafood.allrecipes.com/az/BdrxsZydcStmpGmb.asp

I make shrimp gumbo ALL the time and everyone loves it! Here it is: heat in a large pot 1/4 cup of oil, then add 1/4 cup of flour till lightly brown, then add 1-onion chopped, 1-bell pepper chopped, 1-bag of frozen cut okra, cook until soft with a wire whisk (or whatever you have), then add 1-8oz can of tomato sauce, 2 cans of chicken broth, add 2lbs of shrimp or meat of choice, then simmer for one hour, then add 1tsp of thyme, 3 bay leaves, 1tblsp of whorshershir sauce, 1 tblsp of Tony Cather's (creole seasoning), 1 tsp of garlic salt, 1 tsp of black pepper, stir well and serve over warm rice. You can add or subtract on the ingredients, for instance my family loves okra so I use the biggest bag that I can and I usually use 2lbs of small shrimp and then 1 lb of medium or large shrimp. hope you like this.


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