Gumbo!

Guess who's cleaning out her fridge? Now I have all this chicken to deal with. I went and got some andouille and I know I could wing it, but you all helped so much with that pea soup, I know together we can make a gumbo that will RULE THE WORLD (echo chamber please).

I notice the best gumbos are brown and "dirty looking", kind of smoky. Is that from the roux? What is the secret to perfect roux? File vs. okra? What about gumbo z herbes? Let's cook!