Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (3-4 lb) chicken; in pieces |
| 1 cup | Oil |
| ⅔ cup | Flour |
| 1 pounds | Hot link sausage; cut in 1-2\" pieces |
| 1 large | Onion |
| 2 \N | Cloves garlic; minced |
| 1 cup | Green onion tops; chopped |
| ½ cup | Parsley; chopped |
| ¼ teaspoon | Cayenne pepper |
| 3 quarts | Boiling water |
| 2 tablespoons | FilĀ |
| \N \N | Salt & pepper to taste |
Use black iron pot, or other heavy bottom pot. Brown chicken in ¼ cup oil. Remove chicken from pot and move pot to a cooler burner. Stir any remaining oil into pot to cool the oil. Stir in flour and blend until smooth. Return to medium heat stirring until flour tums a rich dark brown.
Add water, onion, and garlic. Simmer 30 to 40 minutes. In another pot, put sausage with water to cover. Cook uncovered until water cooks away; then allow sausage to brown (this will make the gumbo less greasy). Add sausage and chicken to gumbo; cook 45 minutes on low heat. About 5 minutes before gumbo is done, add onion tops and parsley. Remove from fire and add fil‚.
Serve with steamed rice. Serves 6 to 8.
Note: This is a basic gumbo recipe. It may be used for seafood by omitting chicken, sausage and fil‚ and by adding 2 to 3 lbs. peeled shrimp, oysters or other seafood and 2 cups smothered okra. Add more water if too thick.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .