---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cajun, Soups/stews
       Yield: 15 servings
       1 c  Oil
   1 1/2 lb Andouille sausage; or kielb
   3 3/4 c  Onions; chopped
       2 c  Green pepper; chopped
   8 1/2 c  Chicken stock
       1 x  Cayenne pepper
       1 x  File
       1 x  Cooked rice
       1 ea Chicken; cut up or boned
       1 c  Flour
       2 c  Celery; chopped
       3 ts Garlic; chopped
       1 x  Salt
       2 c  Green onion; chopped
       1 x  Cream sherry
   Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
   Add sausage (cut in 1/4 rounds) to pot and saute with chicken. Remove both
   from pot. Make roux with equal parts of oil and flour to desired color (I
   make a dark chestnut color). Add onions, celery, green pepper, and later
   garlic to roux, stir continuously until vegetables reach desired
   tenderness. Return chicken and sausage to pot and cook with vegetables,
   continuing to stir frequently. Gradually stir in liquid and bring to boil.
   Reduce to simmer and cook for an hour or more.  Season to taste.
   Approximately 10 minutes before serving, add green onions. Gumbo may or may
   not be served over rice.  Adding sherry at the table is also an option.
   File may be placed on the table for individuals to add to their gumbo if
   they wish.  1/4 to 1/2 tsp per serving is recommended. File - a fine green
   powder that is young dried and ground sassafras leaves, used in gumbo for
   flavor and thickening.  The word file means to twist or make threads. If
   you put the file directly into the gumbo while it is cooking, that is what
   you will end up with, a liquid that is rather stringy as you bring your
   spoon out of the bowl. Ugh!  Do it right, let each person add their own at
   the table. If making roux over very high heat, the oil you use must be free
   of food particles to avoid burning. If you scorch your roux, even slightly,
   while you are making it, throw it out, and start over again after you have
   thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut
   okra to trinity, saute, and cook together with roux. (remember, the Cajun
   cooking trinity is onions, celery and green pepper).
     Courtesy of Shareware RECIPE CLIPPER 1.1