Gumbo
I don't know if this qualifies as a recipe, but here's how I make my gumbo:
First, you have to make roux. Cover the bottom of a 12 inch frying pan with olive oil. Heat on medium until a drop of water spatters on contact.
Add oat flour(if you're gluten sensitive, wheat floor if you're not) to the hot oil while constantly stirring. Add only enough flour to make the mixture a medium thickness. Not soupy, not sandy. Stir over heat until it becomes reddish, golden brown. If you smell it burning, remove from the heat and keep stirring. Burnt roux spoils the whole gumbo. Set aside in a bowl after it's done.
In a big stock pot heat a couple of tablespoons of olive oil. Add two heads(yes, heads) of crushed chopped garlic, two medium sized chopped white onions, one bell pepper, one or two small hot peppers, one and a half pounds of sliced Andouille sausage, and 2-4 pounds of chicken(I usually buy a few packs of thighs and legs). Add cayenne pepper, salt and pepper as desired. Cover the pot and stir occasionally until the meat is browned.
After the meat is browned add water to the pot. I usually fill the pot until the water level covers the top of the meat. Bring the pot to a boil, then add the roux to the pot. Stir thoroughly then reduce the heat and let simmer on low for at least an hour, stirring every 10 minutes or so. I like to let it roll for about 2 or 2 1/2 hours.
About 30 minutes before serving, sprinkle file'(you can usually find Chef Paul Prudhomme's brand in the spice section of your grocery store) over the top of the stew and add about a pound of chopped okra. Stir it in and continue to let simmer. If you are adding shrimp or fish to the mix, I wouldn't put it in until about 15-20 minutes before serving, 45-60 minutes if frozen. Some people like the okra to simmer longer than 30 minutes so the gumbo gets more slimy in texture. As you wish. At this point you can make your last spice adjustments.
Serve over rice. Accompany it with a can of very cold beer. For dessert make some rice pudding and chicory coffee. Whoooeee!