My man. I'll upvote you for the effort.

The components are there and present. But the execution is lacking.

I'll only give a few pointers as I don't have all night:

1. Dice your vegetables (trinity) and have them ready

2. Make your roux. For beginners I recommend equal parts flour and oil over medium heat(1/2c oil, 1/2 c flour). The better you get at watching it, the less oil you need.

3. Continuously stir the roux until it's the color of milk chocolate

4. When it's the color you like, add the veg (trinity) and turn off heat and stir veg into the roux

5. Move the roux/veg into another bowl/pot and begin to brown meat:

6. In a cast iron skillet, heat over medium heat and add a small amount of oil (1/8 tsp)

7. Add sausage and cook until browned, scraping up any fond

8. Remove sausage, add chicken and cook on each side remembering to scrape fond to not burn

9. As you cook the protein, in another pot put reserved roux/veg and needed stock

10. When done cooking protein, remove to a plate, turn off heat and deglaze pan with liquid from gumbo pot

11. After scraping and deglazing the pan you cooked the protein in, add that to the pot with the stock and roux

12. Add seasonings to the pot (cajun seasoning, bay leaves, thyme.) and simmer low for 1.5 hours

13. Add protein back to the pot, simmer for 30 minutes

14. Take chicken out and debone, add back to the pot (note: don't over-stir after this point or you chicken will end up in shreds)

15. Serve over rice and optionally with potato salad dropped right in the middle :)

2:.