Gumbo

1 hen / chicken cut up, preferable double cut (you can also use duck, goose, turkey if you want, it all has its own appeal )
2 packs (about 6 links) = about 3 lbs of smoked sausage, cut into 1/2 to 1 inch pieces
1 med yellow onion diced
1 green bellpepper diced
3 tablespoons minced or chopped garlic
Cajun seasoning - any will work but check to see how salty it is, you can make it yourself using my recipe here - http://www.notacult.com/wiki/Ass_Pounding_Cajun_Seasoning
Roux - 1/2 jar which = about 1 cup
long grain rice - 2 cups should be fine, I like to use jasmine or thai rice
1 large soup pot, 6 - 12 quart range
1 skillet or small pot with cover for rice cooking (plates work just fine to cover)
== Preparation Instructions ==
(read this fully BEFORE starting to cook)
Gumbo takes a minimum of 3 hours to prepare properly, so make sure you have at least that much time.
Start boiling some water. I usually fill the gumbo pot about 1/2 to 3/4 full. This is an area where you have to use your own judgement really, and you can usually tell after you've made a few gumbos how you're going to like it.
The whole point is to mix in the proper amount of roux to water. This will determine the overall thickness of it in the end. For a 1 chicken gumbo I'd use an 8-quart pot that looks like this:
http://images.amazon.com/images/P/B00008W71B.01._SCLZZZZZZZ_.jpg
I'd fill it about 2/3 full and use about 2/3 the jar of roux.
Hour 1
Once the water is boiling add the roux in with a spoon. If you buy a jar there will usually be about 1/2 inch of oil sitting on top of the roux, just pour that out.
Once you get the roux in there you'll want to stir it with a long spoon every few minutes until the roux is well dissolved. Once there's no longer any big hunks of roux in there, turn the heat down to about 50% and let it boil for an hour. Check it from time to time to make sure its not boiling too hard because it can boil over and make a mess, but at the same time you want it boiling hot enough to see some action.
While the roux is boiling for the hour, this is where you can dice your onion and bellpepper and garlic if necessary. I usually put in these ingredients as I chop them. It doesn't really matter if you put them in all at once because they'll mostly dissolve in the end.
During this time chop up your sausage if you haven't already.
Hour 2
Put the sausage in and boil it for another hour. You may have to adjust your heat from time to time. Just make sure it doesn't boil too high or too low.
During the last 20 minutes or so, you can brown the chicken. This part is pretty much optional. Sometimes I do it, sometimes I don't. However, make sure your chicken is well-seasoned with the cajun seasoning before continuing either way.
Browning the bird
Get an iron skillet or a black iron pot or even a magnalite pot, turn it on high and put the chicken in. Use a spatula or large spoon and move it around in there to make sure it doesn't burn. The point is to get it as hot and cooked on the outside as possible without burning it. You ideally want it to get sort of tanned to brown in most spots. I always keep a glass of water, or even better a bottle or can of beer handy. When it gets too hot and the chicken sticks I pour a little liquid in there to loosen it up.
As the parts get good and brown, usually only takes about 10 minutes or so, I put them into the gumbo. I also do the hearts, gizzards, neck if they're available. I don't eat them myself but they do add flavor to the gumbo so go ahead put them in there. Some people love em.
Also when I'm done browning the chicken I pour a little beer or water into the skillet or pot and scrape everything off the bottom of it with high heat going. It makes this sort of "greasy gravy", then I turn off the heat and pour that into the gumbo.
Hour 3
If you use chicken (called a fryer usually), it will take about 1 hour to cook, and then the gumbo will be done. A hen usually takes closer to 2 hours to get tender, but tastes better in most people's opinion here in Cajunland.
About 20 or so minutes before the gumbo is done, you make the rice. We also like to make a garlic bread in the oven around this time, and perhaps a salad and brew some tea.
Skimming (I highly reccommend it)
Get a metal spoon and a mug and skim the grease floating on the top of the gumbo. Much better to prevent heartburn.
Making rice - http://www.notacult.com/wiki/Rice_on_the_stove