I wanted to make one with chicken, prawns and sausage and after asking around I found out that you either do meat or shrimp, but not both, at least, that's the consensus. But, according to Gumbo Cooking, New Orleans does what I wanted, so I was all set. I used the recipe from Gumbo Cooking, which also has a good tutorial on making the roux the right way.
So, here we go with New Orleans Gumbo.
1 tbsp minced fresh garlic
The colour is getting there, but not quite yet. The pot may smoke a bit, apparently, that's normal. It's really weird seeing the roux go from a looking course to smooth.
When flour is browned to the color of milk chocolate, add chopped vegetables and saute on low heat for 8-10 minutes.
Enjoy, we did!