Good Gumbo (without roux)

Season chicken thighs with salt and black pepper. Saute in a lightly oiled heavy-bottomed pot or Dutch oven set over medium-high heat until browned. Add 10 cups of water and simmer for 30 minutes. Remove chicken, debone and save stock. Saute okra for about 15 minute over medium heat. Add all of the vegetables, the sausage and saute for 15 minutes. Season as you go with black pepper, red pepper flakes and Cajun seasoning to your taste. Add cooked chicken and stock and simmer for 30 minutes over low heat. Season raw shrimp with Creole seasoning. Heat a little oil in a heavy skillet; when just starting to smoke, add shrimp and cook very quickly, stirring often. Cook shrimp for two minutes. Add shrimp to gumbo and remove from stove. Deglaze skillet you cooked the shrimp in with a little stock from the gumbo and add it back to the pot. Let gumbo rest for at least 30 minutes. Serve with white steamed rice and a crusty bread.