Chicken and sausage gumbo is on the bar menu, took me about four hours to make it. A good batch, too, though I had to use red bell peppers instead of green, so it’s a tad sweeter than I prefer. NO OKRA AND NO GUMBO FILE POWDER! Both make the stew too mucillagenous for me. I was offered fried okra at school lunch every day through senior, and my opinion of it hasn’t improved much since then. A beautiful, mahogany roux is all you need to thicken the gumbo to the perfect degree.