Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Yield: 8-10 serving(s)
Ingredients: 1 chicken, about 2 lb; 1 onion, large and chopped; salt and black pepper; 16 ounces sausage, smoked link; 1 fresh tomato, or 16 oz can; 2 tablespoons shortening or 2 tablespoons oil; 1 1/2 lbs fresh okra; 2 tablespoons flour; 3 quarts water

Submitted by Tonkcats

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Ingredients:: 9
Serves:: 8-10

ingredients

1 chicken, about 2 lb
1 onion, large and chopped
salt and black pepper
16 ounces sausage, smoked link
1 fresh tomato, or 16 oz can
2 tablespoons shortening or 2 tablespoons oil
1 ¹⁄₂ lbs fresh okra
2 tablespoons flour
3 quarts water

directions

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 a vailable. 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.