Got this recipe from my friend, Jaleina.  It was in one of her family cookbooks, and her family is in Wyoming and gumbo is Cajun food, but this stuff is GOOD!  (rated an “Excellent” from my SuperHero!)

4 Tbs oil

2 Tbs flour

2 boneless, skinless chicken breasts

1 cup celery, chopped

1 lb shrimp (21 to 25), peeled and deveined

1 cup onion, chopped

3 links, hot links, browned and drained

2 cups okra, sliced

3 Tbs parsley

1 green pepper, chopped

2 tsp basil

1 tbs garlic clove, minced

2 tsp sage

2 tsp oregano

2 tsp ea. Salt and pepper

2 bay leaves

1 can (15oz) tomato sauce

2 Tbs paprika

3 qts chicken broth

1 can (15oz) diced tomato

Over medium heat, make a dark roux of the2 Tbs oil and flour in an iron skillet.  Heat until DARK brown.   Put roux in a large pot over medium heat.  Add shrimp and cubed chicken.  Stir until coated and shrimp curl up.  Add tomatoes, tomato sauce and spices and bring to a simmer.
In separate pan, heat 2 Tbs and sauté okra, onion, celery, green pepper, and garlic.  You can also add 1-2 chopped jalapenos at this time.
When vegetables are tender, add this to the shrimp/chicken mixture.  Add chicken broth and bring to a boil.  Reduce heat, cover and simmer for an hour or so.  Put in browned, drained hot links.
Serve over boiled white rice.
Serves 8