Chicken And Sausage Gumbo

Ingredients

• Servings: 8
• 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

Recipe

• 1 cut up chicken, remove skin if you like. dredge the chicken with flour salt and pepper.
• 2 fry the chicken until brown.
• 3 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.
• 4 save the grease from chicken and sausage. fry the tomato, onion and okra in about 2 tbsp shortening or oil, until they become tender.
• 5 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.
• 6 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.
• 7 cook slow, add water if needed.
• 8 the okra will thicken the gumbo as it cooks.