Happy Mardi Gras! I used a gumbo starter from Williams-Sonoma. Saute onions and bell peppers, add sliced Andouille sausage. Cook a few minutes and then add the starter and chicken stock. Simmer for 2-3 hours. Stir in raw shrimp a few minutes before serving. This gumbo is topped with Dungeness crab meat and served over rice.