I found this one on Allrecipes, submitted by Kara Thibodeaux, but you'd need to substitute for the flour:

Creole Gumbo

This is a gumbo recipe that's been borrowed and recombined from three different people's recipes, and this is how it ended up! Laissez les bons temps rouler! Be sure to have some file powder and hot pepper sauce to season to your liking. Serve over hot rice with potato salad and crackers, if desired.

Makes 8 servings.

4 bone-in chicken breast halves, with skin
8 chicken thighs
1 white onion, chopped
1 green bell pepper, chopped
1/2 cup all-purpose flour
1/2 cup butter
1 pound Creole smoked sausage (maybe Chorizo?)
2 1/2 cups water
1 pound shrimp
2 tablespoons Cajun-style seasoning

Directions

1 Boil chicken breasts and thighs with onion and bell
pepper in a large pot of salted water, for about 40 minutes
or until cooked through and no longer pink inside. Drain,
debone chicken and set aside.
2 In a large saucepan stir together flour and butter over
low heat to make a roux ; add boiled chicken, sausage and
water and bring all to a boil. Cover saucepan and simmer
over low heat for about 1 1/2 hours.
3 Add shrimp and simmer for about 1 more hour, then add
seasoning to taste and serve.


What is file powder, by the way?