Marti Gras Gumbo

I have been trying to find a good gumbo recipe. Let's hope this is a keeper!

GUMBO

1/2 cup butter (8TBS), divided
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 cups white onion
4 tsp minced garlic
4 cups chicken stock
1/8 tsp cayenne pepper
2 TBS Worcestershire
1/2 cup chopped flat leaf parsley
2 cups frozen sliced okra (I just may have to omit this, I don't like okra!)
6 TBS flour
Salt & Pepper to taste
1 pound smoked sausage, sliced
2 cups cooked chicken breast, diced or shredded
1/2 pound small uncooked shrimp, peeled and deveined

1. In a large pot of dutch over melt 2 TBS of butter over med heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 min or until onion is soft. Add garlic to the veggies for the last minute of cooking.
2. Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover and simmer.
3. While mixture is simmering add sliced sausage to a skilled and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
4. Discard remaining sausage drippings from pan then melt 6 TBS of butter int he pan. Once melted, add 6 TBS flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly until roux becomes a caramel color. Be careful not to burn but the darker the roux the deep the flavor.
5. Add the roux to the chicken stock mixture and bring to a boil stirring constantly. Reduce heat; add the chicken and simmer. At this point the gumbo is ready to eat but you can let it simmer 1-2 hrs to let the flavors meld even more if you wish. Add shrimp right before serving.
6. Serve with a scoop of rice or over rice.

*You can use file powder instead of okra to thicken and flavor this gumbo. Just add 2-3 TBS to the pot at the same time you add the shrimp before stirring.