It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cajun	Cajun, Chicken, Sausage, Gumbo	6	Servings

INGREDIENTS

3	lb	Chicken, cut up
		Salt
		Garlic powder
		Ground red pepper (cayenne)
1	c	Onions, finely chopped
1	c	Green bell peppers, finechop
3/4	c	Celery, finely chopped
1 1/4	c	All purpose flour
1/2	ts	Salt
1/2	ts	Garlic powder
1/2	ts	Ground Red pepper (cayenne)
		Vegetable oil for deep fry
7	c	Chicken stock, more or less
1/2	lb	Andouille smoked sausage-OR other good smoked pork sausage, e.g. Kielbasa. cut into 1/4 inch cubes.
1	ts	Minced garlic
		Serve over hot rice

INSTRUCTIONS

Remove excess fat from the chicken pieces.  Rub a generous amount of salt,
garlic powder and red pepper on both sides of each piece, making sure each
is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium size bowl combine the onions, bell peppers and
celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2
teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and
shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to
400 degree).  Fry the chicken until crust is brown on both sides and meat
is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned
particles in the pan as possible. Scrape the pan bottom with a metal whisk
to loosen any stuck particles, then return 1/2 cup of the hot oil to the
pan.
Place pan over high heat.  Using a long handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is
dark red brown to black, about 3 1/2 to 4 minutes, being careful not to let
it scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops
getting darker.  Return pan to low heat and cook until vegetabvles are
soft, about 5 minutes, stirring constantly and scraping the pan bottom
well.
Meanwhile, place the stock in a 5 1/2 quart saucepan or large Dutch oven.
Bring to a boil.  Add roux mixture by spoonfuls to the boiling stock,
stirring until dissolved between each addition. Return to a boil, stirring
and scraping pan bottom often.  Reduce heat to a simmer and stir in the
andouille and minced garlic. Simmer uncovered for about 45 minutes,
stirring often towards the end of cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the meat into
1/2 inch dice.  When the gumbo is cooked, stir in the chicken and adjust
seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle 3/4 cup gumbo on
top.
Typed by Dale & Gail Shipp, Columbia Md.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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