Cooking Louisiana  -  Chicken and Sausage Gumbo
Chicken/Sausage Gumbo, an old Traditional Cajun favorite. This is basically how I'm going to do a Chicken & Sausage Gumbo if I make my own roux.

If I'm in a hurry, I'll use Cajun Power Chicken Gumbo Mix (a liquid), or, Guidry's Chicken Gumbo mix (a seasoned powder mix) in place of the roux. Although these mixes come with dehydrated vegetables in them I still use all the fresh stuff below but watch the pepper.

2 small chickens cut up (3 lb. per bird), or, a 4-5 lb. bird and 4 or 5 thighs
4 med. onions chopped
4 stalks celery chopped
1/2 bell pepper chopped
1 cup green onion tops chopped
1/2 cup parsley chopped
1 tablespoon gumbo filé (for last)
1 small package of frozen cut okra (see note #2) or fresh if you can get it.
Louisiana Hot Sauce
2-3 links of your favorite smoked sausage chopped in bite-sized pieces
8 to 10 quarts of water or whatever amount suits you
1 container of Chicken Stock (not broth)
3/4 cup all purpose flour (for roux)
Salt and fresh ground black pepper to taste
Cooked Rice

In a 12 quart pot on a medium fire make a dark roux then sauté the onions about 15 minutes browning them lightly. Add celery and bell pepper and sauté another 15 minutes.

While cooking the above lightly brown the larger pieces of chicken. Use a large skillet with a little cooking oil and insert a few less pieces than would cover the bottom of the pan.

Alternately you can boil and debone the chicken and use the stock in place of the water.

Add the chicken to the sautéed vegetables, deglaze the skillet and add liquid to chicken and vegetables. Add water and bring to a boil. Add the sausage.

Add seasonings and cook for about 45 minutes or until chicken is done (if not pre-boiled) at a slow rolling boil. Add the green onions and parsley and thickener if desired (see note #1 below) Continue to cook for another 15 minutes . Add filé, stir and turn the fire off.

Serve in a bowl over a little cooked rice.

1. Add a little instant roux or brown gravy mix to thicken if you wish.

2. Store bought cut okra includes the tops of the okra, I take as many as I can find out of there. I'm stupid like dat.

Serving: In South Louisiana, gumbo is traditionally served with French bread or potato salad. If you don't make a potato salad just drop a dozen boiled eggs in the pot. This pot of gumbo will feed at least 12 or more people.

Read more on Gumbo here...