Grace is reward, or favor, given to those who deserve judgment. If a judge found a serial rapist guilty, and then stepped down from his bench, agreed to take the death penalty in the criminal’s place, and sent the rapist on an all-expense-paid vacation to Hawaii for thirty years, that would be grace. The severity of the criminal’s crimes would be the measure of the judge’s grace. In the same way, the knowledge of what we deserve, and what it cost God to be gracious, is the measure of His fatherly grace. When it is said and done, the cross is the tape that measures the length and breadth of God’s grace. Like God’s wrath, His grace is holy. It transcends all human conceptions.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Poultry, Soups	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Religion is external, faith is internal.”