INGREDIENTS

INSTRUCTIONS

Notes: From Margie's Cajun recipes.  Roux: In a heavy black cast iron
skillet, heat oil over medium heat  until hot. Add Flour and cook,
stirring constantly until the roux is  dark brown in color. Add onions,
bell pepper, celery, green onions,  and garlic and saute approximately
5 minutes. Set aside.(Do not leave  on hot burner, as roux will
continue to cook)  OTHER INGREDIENTS: In large 8 quart pot, add water.
When water is  warm add roux and mix.(adding hot roux to cold water
will cause heavy  steam) add chicken and sausage, mix. Add seasonings
to taste. Cajun  cooking is traditionally spicy, however you can
control this by using  less pepper.  Cook over medium heat until meat
is cooked, about 1 1/2 hours. Add  water as needed if gumbo thickens
too much.  COMMENTS Gumbo is a soup but is eaten as a main dish. It is
great on  cold or rainy days. It can be made with chicken, smoked
sausage, or  seafood. You can add smothered Okra, and/or tomatoes for a
different  and zesty flavor.  Gumbo is like a fine wine... it gets
better with age. (It always  tastes better the next day). It also
freezes well  Posted to recipelu-digest by ncanty@juno.com (Nadia I
Canty) on Mar  9, 1998

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