*  Exported from  MasterCook  *

                         Chicken & Sausage Gumbo

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Poultry
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       ea           Chicken -- about 2 lb
   1 1/2   lb           Fresh okra
   1       lg           Onion -- chopped
   2       tb           Flour
                        Salt & pepper to tatse
  16       oz           Smoked link sausage
   1       ea           Fresh tomato -OR-
  16       oz           Can tomatoes
   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 skillet. Brown the
  sausage, on both sides. Save the grease from chicken and sausage.

  Fry the tomato, onion and okra in about 2 tb 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.   
 


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