Title: Chicken & Sausage Gumbo
Categories: Meat Poultry Soup
Yield: 8 Servings
| 1 | | Chicken, about 2 lb |
| 1 1/2 | lb | Fresh Okra |
| 1 | | Onion, large and chopped |
| 2 | tb | Flour |
| | | Salt/pepper to tatse |
| 16 | oz | Sausage, smoked link |
| 1 | | Fresh tomatoe, or 16 oz can |
| 2 | tb | Shortening or oil |
| 3 | qt | Water |
Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt
and pepper. Fry the chicken until brown. Slice up a pound of the link
sausage... for a hotter sausage, try the Louisiana 'Andouie', if available.
After the chicken is browned, place sausage in the same skilett... use a
heavy iron one. Brown the sausage, on both sides. Save the grease from
chicken and sausage.
Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they
become tender.
Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low
heat until the roux is as dark as possible without burning it. Do not burn
the roux... just make it real dark.
Place chicken and sausage in the roux, stir a bit. Then place all
ingredients into a heavy, deep iron pan, add water and cook about 2 hours.
Cook slow, add water if needed. The okra will thicken the gumbo as it
cooks.