I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways.