Sounds good, but how is it ""gumbo"" without okra or filet powder?

Nice job on the chicken and sausage gumbo. I make it a little differently, but I learned from my momma since I was a little boy in south Louisiana. I don't use all the peppers and vegetables, but that is a matter of personal preference. I also find that if you saute the chicken and the sausage until it sticks to the bottom of the pot (before you add the roux), then add the onions and other veggies to cook them down, then add the roux and stir in the water to the top of the meat and let it cook, you will get a much stronger flavor. I also make the roux in the microwave, half AP flour and half cooking oil. It takes practice but I think I have it down after making gumbo for about 40 years or so.