Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Poultry
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Chicken -- about 2 lb
1 1/2 lb Fresh okra
1 lg Onion -- chopped
2 tb Flour
Salt & pepper to tatse
16 oz Smoked link sausage
1 ea Fresh tomato -OR-
16 oz Can tomatoes
2 tb Shortening or oil
3 qt Water
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 skillet. Brown the
sausage, on both sides. Save the grease from chicken and sausage.
Fry the tomato, onion and okra in about 2 tb 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.
