I just gave you the recipe brother! That's how men cook. 
just kidding. The only seasonings I use are salt, pepper, cayenne and Tony's. All "to taste". How much water depends on how much you're making. Most recipes call for 6-8 cups. This was a really big batch with a couple cups of roux. Everything can be scaled depending on how much you want to make. There's at least 5 lbs of meat in that pot. 2 lbs sausage, one andouille and 1 smoked, 4 chicken thighs, 6 drums and three huge boneless breasts. Two onions, 6 stalks of Celery, 1 bell pepper and about 8 cloves of garlic, plus two cans of tomatoes and 2 bags of Okra.
If you can find it online, the Mulates restaurant cookbook is a good one. Also the original River Road cookbook. I sort of pull what I like from 3-4 different recipes in those books and make it my way. But they're all variations on the same theme. Gumbo is true Louisiana cooking, there's no "one" way to do it.
Available here: http://www.mulates.com/12-MStore.html
just kidding. The only seasonings I use are salt, pepper, cayenne and Tony's. All "to taste". How much water depends on how much you're making. Most recipes call for 6-8 cups. This was a really big batch with a couple cups of roux. Everything can be scaled depending on how much you want to make. There's at least 5 lbs of meat in that pot. 2 lbs sausage, one andouille and 1 smoked, 4 chicken thighs, 6 drums and three huge boneless breasts. Two onions, 6 stalks of Celery, 1 bell pepper and about 8 cloves of garlic, plus two cans of tomatoes and 2 bags of Okra. If you can find it online, the Mulates restaurant cookbook is a good one. Also the original River Road cookbook. I sort of pull what I like from 3-4 different recipes in those books and make it my way. But they're all variations on the same theme. Gumbo is true Louisiana cooking, there's no "one" way to do it.
Available here: http://www.mulates.com/12-MStore.html
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