Been thinking about doing a home-smoked-meat gumbo for a while and I finally did it this weekend. I don't live around very fresh seafood so I decided to do a country-style gumbo with sausage and chicken. A whole chicken, italian sausage, and andouilee sausage ready to go in the smoker. Got the smoker warmed-up. In with the meat. Sausage done. A little later the chicken. Chicken pulled apart and saved some bones to cook in the gumbo. Sausage cut up; didn't use all the sausage shown in the smoker, some was eaten on bread. Now onto the stove-top to make the roux. Finished roux after an hour of stirring and cooking. It didn't get as dark as I thought it would but I might need more practice and/or more heat, only my second roux. Okra, sausage, chicken, and bones into the slow-cooker. Cut-up veggies next. And finally broth, spices, wine, roux, etc. 4 hours on high and this is the final product, served over rice in the traditional fashion. It smelled ridiculously good and guests approved, can't wait to try it as left-overs tomorrow.