Here is a detailed video on the methods I use to make my Creole Chicken and Sausage Gumbo. This recipe is based on the original family recipe I was taught when I was young but has evolved quite a bit over time with the input of fellow chefs, friends and family. I have included the recipes for the "Boggy Bayou" creole seasoning and "Gumbo File" blends I use as well as a few tips and tricks that are particular to my personal take on this timeless classic.
Gumbo is an artform, and much like painting the subject may be the same but the result is the product of subtle differences each chef makes to personalize the dish.
Note :For the chicken broth I am using 3 quarts of water. You can use 2 1/2 to 4 quarts as you prefer.