*  Exported from  MasterCook  *
 
                          CHICKEN & SAUSAGE GUMBO
 
 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       ea           Onion, large and chopped
    2       T            Flour
    1       x            Salt/pepper to tatse
   16       oz           Sausage, smoked link
    1       ea           Fresh tomatoe, or 16 oz can
    2       T            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 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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