Gumbo

1/4 cup oil or butter
½ cup flour
2 cups onion, diced
1 ½ cups bell pepper, diced
1 cup celery, diced
2 cloves of garlic, minced
6 cups of chicken (or fish) broth
1 lb smoked sausage, diced
1 lb chicken, diced
½ tsp cayenne
½ tsp thyme
1/4 tsp oregano
2 bay leaves
salt & pepper to taste
some file for garnish
2 to 4 cups cooked rice

In a large heavy pot, stir together the oil and flour. Cook the roux (oil & flour) over low heat, stirring constantly, for 20 to 30 minutes until it has properly browned. Stir in the onion, bell pepper, and celery. Cook for 3 minutes. Add all the spices including the garlic and cook for 2 minutes. Add the stock. Stir until incorporated. When the gumbo is simmering, add the meat and cook for 15 minutes. Any seafood only needs to cook for 5 minutes. Serve with rice.