| 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.
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