Use black iron pot, or other heavy bottom pot. Brown chicken in 1/4 cup
oil. Remove chicken from pot and move pot to a cooler burner. Stir any
remaining oil into pot to cool the oil. Stir in flour and blend until
smooth. Return to medium heat stirring until flour tums a rich dark brown.
Add water, onion, and garlic. Simmer 30 to 40 minutes. In another pot, put
sausage with water to cover. Cook uncovered until water cooks away; then
allow sausage to brown (this will make the gumbo less greasy). Add sausage
and chicken to gumbo; cook 45 minutes on low heat. About 5 minutes before
gumbo is done, add onion tops and parsley. Remove from fire and add fil..
Serve with steamed rice. Serves 6 to 8.
Note: This is a basic gumbo recipe. It may be used for seafood by
omitting chicken, sausage and fil. and by adding 2 to 3 lbs. peeled shrimp,
oysters or other seafood and 2 cups smothered okra. Add more water if too
thick.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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