Ain't madjack.
Cain't eat shrimp (iodine allergy).
Having said that some of y'all tell me if this works for you:
2 sticks butter
1 1/2 cups flour
1 pound okra, stemmed and cut in 1/2'' slices
1 1/2 pounds small tomatoes, stemmed and quartered
4 chicken leg quarters -- boiled, skinned, deboned, and shredded
2 pounds beef polska kielbasa, sliced in 1/2'' pieces
2 large sweet onions peeled and finely diced
2 1/2 pounds red beans, washed, picked over and soaked overnight
1 cup rice
6 cloves peeled garlic, smashed
1 1/2 cups finely diced bell pepper
3/4 cup finely diced celery
3 quarts unsalted chicken broth
1 tablespoon kosher salt
2 tablespoons coarse black pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon red chile powder
Melt butter. Pour off half into separate pan and saute garlic, half the onion, bell pepper, and rice until rice barely starts to look toasted. Set aside keeping warm. Meanwhile, in remaining butter make a roux with 1/2 to 3/4 cup flour and a pinch of salt. When the roux is as dark as a roasted peanut add the black pepper, cayenne, red chile, and paprika. Cook 10 minutes. Add the tomatoes, okra, drained soaked beans, 2 quarts and 1 pint chicken broth and sauteed vegetables. Bring just to a boil then reduce heat to barest simmer and cook 2-3 hours or until beans are done (you may need to add liquid from time to time as the rice will soak some up; use the remaining chicken broth for this. About 30 minutes before serving put the remaining onions and the sausage in a skillet and cook until sausage is crispy on edges and onions are clear. Stir in shredded chicken and heat through. Pour this mixture into the gumbo, add 3/4 teaspoon file powder and bring back to a simmer.
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Serve hot with cornbread and sweet tea.
Note: to make real Southern Sweet Tea you must use real sugar. You can do this in one of two ways. I like method 1: Boil a quart of water vigorously; once it boils stir in 1 1/2 cups of sugar and simmer until all sugar is dissolved. Pour this liquid into the bottom of a 2-gallon pitcher. In a 2nd quart of boiling water steep your choice of five family-size teabags or 3/4 cup loose tea for 10 minutes. Pour this liquid into the pitcher; stir well; fill pitcher to top with cold water. Serve over ice.
Method 2: boil 3 pints of water and steep tea as above. Strain out tea and stir in 1 cup sugar until all dissolved. Strain. Pour into pitcher and continue as above.
Method 1 tea can be saved in the fridge for 3 to 4 days without going cloudy.
Method 2 tea can be infused with mint.
You choose. The key is to melt the sugar before the tea cools.