Recipe - Margies Chicken And Sausage Gumbo

FOR ROUX
One fourth cup Oil
1 lg Onion; (chopped)
1 cup Flour
1 Bell Pepper; (chopped)
1 bn Green Onions
2 Stalks Celery
4 Cloves garlic

OTHER INGREDIENTS
10 cup Water
1 Fryer; (cut up)
1 One half pound Sausage; (cut in pieces)
Roux
2 teaspoon Salt
One fourth teaspoon Black Pepper
1 teaspoon Red Pepper
1 teaspoon Tobassco/LA Hot Sauce
File' Powder; (to taste)
4 cup Cooked White Rice

Notes: From Margie's Cajun recipes.

Roux: In a heavy black cast iron skillet, heat oil over medium heat until
hot. Add Flour and cook, stirring constantly until the roux is dark brown
in color. Add onions, bell pepper, celery, green onions, and garlic and
saute approximately 5 minutes. Set aside.(Do not leave on hot burner, as
roux will continue to cook)

OTHER INGREDIENTS: In large 8 quart pot, add water. When water is warm add
roux and mix.(adding hot roux to cold water will cause heavy steam) add
chicken and sausage, mix. Add seasonings to taste. Cajun cooking is
traditionally spicy, however you can control this by using less pepper.

Cook over medium heat until meat is cooked, about 1 One half hours. Add water as
needed if gumbo thickens too much.

COMMENTS Gumbo is a soup but is eaten as a main dish. It is great on cold
or rainy days. It can be made with chicken, smoked sausage, or seafood. You
can add smothered Okra, and/or tomatoes for a different and zesty flavor.

Gumbo is like a fine wine... it gets better with age. (It always tastes
better the next day). It also freezes well

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998