INGREDIENTS

INSTRUCTIONS

Cook the sausage in a large, heavy ungreased skillet over low heat,
turning the slices frequently with a spatula until there is a film of
fat over the bottom of the pan.  Increase the heat to medium and,
turning the slices occasionally,  continue to fry the sausage until the
slices are browned, about 6  minutes. Remove the sausage to paper
towels to drain.  Add vegetable  oil to the fat in the skillet to a
depth of 1/2 inch.  Season the chicken pieces with salt and pepper.
Place 1/2 cup of the  flour on a plate.  Dredge the chicken pieces in
the flour and shake  of the excess.  Heat the oil in the skillet over
medium-high heat. fry the chicken  pieces in the hot fat until they are
golden brown on both sides and  the eat is cooked through, about 12 to
15 minutes per side.  Remove  the chicken from the skillet and drain on
paper towels.  Reserve 6  tablespoons of fat from the skillet an
discard the rest. Whisk the  reserved 6 tablespoons fat with the
remaining 6 tablespoons of flour  in a large, heavy pot until smooth.
Cook, stirring frequently, over  medium heat until the fat-flour
mixture (called a roux) is nut brown.  This will take several minutes.
Do not allow the roux to burn.  Add the green onions, celery, green
pepper, parsley and garlic to the  roux. Cook the mixture, stirring
over medium-low heat until the  vegetables have softened.  Then,
stirring constantly, slowly add the  chicken stock. Bring the mixture
to a boil, then reduce the heat. Add  the sausage to the gumbo. Season
to taste with salt, pepper, cayenne  and/or Tabasco sauce. Simmer,
uncovered, for 30 minutes, stirring  occasionally.  While gumbo is
simmering, bone the cooked chicken and, using your  fingers, shred the
meat into pieces.  Add to the gumbo and simmer for  15 minutes longer,
stirring occasionally.  NOTE:  The gumbo tastes best if prepared a day
or two in advance and  refrigerated.  Let the gumbo cool completely at
room temperature,  uncovered, before refrigerating.  Reheat over
medium-low heat,  stirring occasionally.  Just before serving, remove
the gumbo from the heat.  Taste for  seasoning++it should be spicy.
Stir in the file powder to taste.  (Note: File powder turns stringy as
it cooks, so it should not be  added to the gumbo until the pot has
been removed from the heat.)  Transfer the gumbo to a heated tureen and
serve it immediately,  accompanied by a bowl of rice.  To serve, place
about 1/2 cup rice to  one side of a heated soup plate..  Ladle the
gumbo around the rice  and garnish each serving with a sprinkle of
finely chopped green  onions.  Serves 8.  San Francisco Chronicle, date
unknown.  Posted by Stephen Ceideburg; February 27 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 556
Calories From Fat: 61
Total Fat: 6.7g
Cholesterol: 8.1mg
Sodium: 761.6mg
Potassium: 597.2mg
Carbohydrates: 100.1g
Fiber: 3.5g
Sugar: 5.6g
Protein: 20.5g