Ingredients
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1 ea Chicken, about 2 lb 1 ea Onion, large and chopped Salt/pepper to taste 16 oz Sausage, smoked link 1 ea Fresh tomato, or 16 oz can 2 Tbsp Shortening or oil 1 1/2 lb Fresh Okra 2 Tbsp Flour 3 qt Water
Procedure
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Cut up chicken, remove skin if you 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 'Andouille', if available. After the chicken
is browned, place sausage in the same skillet -- use a heavy iron one. Brown the
sausage on both sides. Save the grease from chicken and sausage. Fry the
tomato, onion and okra in about 2 Tbsp shortening or oil, until they become
tender. Make a roux with 2 tsp oil and 2 tsp 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.
