Yield: 12 servings
Measure | Ingredient |
---|---|
3 \N | 4 lb. chickens, cut up |
½ cup | Veg. oil |
2 pounds | Sliced okra |
½ cup | Flour |
1 gallon | Water |
1 \N | 3 oz. Kosher smoked sausage |
1 pounds | Chicken gizzards, cut up |
2 \N | Med onion, chopped |
¼ \N | Bell pepper, chopped |
1 \N | Whole bulb garlic, chopped |
2 tablespoons | Chopped parsley |
1 tablespoon | Sugar |
1 \N | 6 oz. cn. tomato paste |
3 \N | Large tomatoes OR >>>> |
1 can | Whole tomatoes (16 oz.) |
2 \N | Bay leaves |
1 pinch | Thyme |
1 tablespoon | Gumbo file' |
\N \N | Salt & Pepper to taste |
Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add rmainder of oil and flour, stirring constantly untill roux is a rich brown.
Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper to taste. Cook for 1½ to 2 hrs. Stir in file' during the last ½ hr. of cooking. Serve with hot cooked rice in soup bowls.