One way to make Louisiana-style gumbo is to cook vegetables such as onions, garlic and okra in a stockpot along with herbs and spices before adding rice, shrimp, chicken and sausage. Continue cooking until all the ingredients are done before serving in bowls with hot sauce.
To make Louisiana-style gumbo, toast 1/4 cup of flour in a skillet for approximately seven to 10 minutes before setting it aside on a plate. Heat 1 tablespoon of oil in a heavy stockpot over medium heat, and then add one chopped onion, one large diced green bell pepper, one minced stalk of celery and four minced cloves of garlic. Saute the vegetables until the onions are lightly browned, and then stir in the toasted flour. Gradually stir in 4 cups of chicken broth, bring it to a simmer, and add one 14-ounce can of whole peeled tomatoes that have been drained and chopped.
Add 10 trimmed okra pods, cut in 1-inch pieces, along with 1/2 teaspoon of freshly ground pepper, 1/4 teaspoon of dried thyme, 1/4 teaspoon of dried oregano, 1/8 teaspoon of cayenne pepper and a bay leaf. Cover the pot, and cook for 15 minutes. Add 1/2 cup of long grain rice, replace the lid, and allow it to cook for 15 more minutes. Add 6 ounces of medium peeled and deveined shrimp, 4 ounces of chopped chicken and 2 ounces of thinly sliced andouille or kielbasa sausage. Simmer the ingredients until the chicken is thoroughly cooked and the shrimp is opaque inside. Discard the bay leaf, and season the dish with salt to taste.