Gumbo Base 

Shawn Millard’s Cajun seasoning

5 Tablespoons sweet paprika
1 Tablespoon Cayenne Pepper
1 Tablespoon Garlic powder
1 Tablespoon Onion powder
1 Tablespoon Oregano
3 Tablespoons Salt
1 Tablespoon Black Pepper
1 Tablespoon White pepper

Gumbo Ingredients
4 Onions chopped
1 whole bunch Celery chopped
4 green peppers chopped
6 cloves garlic
3 pints full steam amber beer
1 cup tomato paste
6 quarts regular chicken stock
4 cups dark brown roux
5 tablespoons tabasco
2 tablespoons worcestersshire
gumbo file

Method
Sweat onions and celery in butter until almost translucent. Add bell pepper and cook for 5 more minutes. Add garlic and cook for 1 minute. Add cajun seasoning. Add beer and reduce by half. Add tomato paste. Add chicken stock and bring to a boil. Add dark brown roux. Whisk while incorporating roux to prevent lumps. Add tabasco and worcestershire. Add gumbo file to reach desired thickness. Add salt to taste.

From this point you can add anything you want. Chicken, sausage (andouille), shrimp, crab, okra, whatever. Anyhow this recipe is huge and makes approximately 2 gallons of soup!! So until I have time to scale it down, just keep in mind this is enough for 15-25 people to have huge bowls.