Finally found a recipe closer to what I grew up eating! Original recipe is here, found just by Google searching.
1½ gallons water
4# chicken, cut up OR chicken breasts
1# andouille or smoked sausage, diced
2 medium onions, finely chopped
1 large green bell pepper, finely chopped
3 large celery rib, thinly sliced/chopped
2# okra, sliced
5 bay leaves
3 tbsp garlic
1 tbsp salt
1 tsp ground red pepper
1 tsp ground black pepper
½ cup green onions, finely chopped
½ cup chopped fresh parsley
1 cup bacon grease
1½ cups all-purpose flour
Hot cooked rice
Bring the chicken and bay leaves to a boil in a large stockpot; cover, reduce heat, and simmer 45 minutes. Remove chicken, reserving broth. IF YOU USE A WHOLE CHICKEN, skin, de-bone, and coarsely chop chicken; set aside. Pour broth through a wire mesh strainer into a large bowl, discarding solids. Return broth and chicken to stockpot. Add sausage (if desired), onions, bell pepper, celery, okra, garlic, red pepper, and black pepper. Simmer, stirring occasionally, 1 hour. IF YOU USE CHICKEN BREASTS, remove and throw away the bay leaves; remove and shred the chicken and return to the pot. No need to strain the broth. And ingredients listed above.
To make the roux, heat grease in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into gumbo and simmer, stirring occasionally, 1 hour.
Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Serve over hot cooked rice with hot sauce and file', if desired.