I was up until the wee hours of the morning finishing up a gumbo that I was cooking for a friends Halloween party this evening.  Since it is the weekend of the Crowley Gumbo Cook-off, let's talk Gumbo!

I was curious of what and how you prepared yours? Seeing as it's perfect weather for it and the Gumbo Cookoff is this weekend!

When I have time I like to make my own Roux from scratch, but I like to use a dark roux when I don't have time to make it. Some boneless chicken breast, Richard's and andoullie sausage and Guidry's seasoning.  Once I put the roux in I usually have stock pre-made that I like to add to the gumbo to give it some extra flavor.

I use normally nothing except a little garlic powder and Tony's.

But, tell me. How do you make your gumbo and make it unique?