[sinclair]

Lloyd's world famous Cajun Gumbo

· 1 whole chicken cut in pieces or boneless chicken both white and dark meat totaling at least 1½ lbs.
· 1 lb. pork & beef sausage (not spicy)
· ¼ cup vegetable oil
· ½ to ¾ cup flour (may use more flour if desired depending on how thick you want the gumbo)
· 1 medium onion diced
· celery diced
· 2 cans diced tomatoes drained (or 3 medium fresh tomatoes diced and drained)
· 2 10½ oz. cans chicken broth
· okra if desired (to be added to the gumbo just before serving, do not cook with other ingredients)
· Tony Chachere's Creole Seasoning
· course ground black pepper

In large pot (at least 6 quarts) brown chicken and sausage individually then set aside.

Combine fat accumulated from browning chicken and sausage, flour and oil in pot and make a rue (brown flour & oil over med-high heat until mixture is the color of a copper penny or darker if desired), stir continuously.

When rue is of desired color add diced onions and celery. Then slowly add approximately 4 quarts of very hot water to the mixture while stirring to get an even blending of water and rue. At this point you can determine if your gumbo will be of desired thickness and color. If not, make more rue in separate pan. Add cans of chicken broth.

Add meats, spices and drained diced tomatoes to liquid then cook to desired tenderness. When gumbo is ready to be served you can add precooked okra and diced green onions to bowls individually.

Note: You can substitute seafood for meats but then I'd have to kick your ass.

[Militiaman7]

Can't wait to try this one out..... Maybe over the weekend

[Genesis defender]

I know next door to nothing about gumbo. Is it supposed to be really hot? If it is, then why not have spicy pork and beef sausage?