chicken & sausage&seafood gumbo

How To Make chicken & sausage&seafood gumbo

• 1

  Cut up chicken, remove skin if you like.
• 2

  Dredge the chicken with flour salt and pepper then fry it in a heavy iron skillet until brown.
• 3

  Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana \'Andouie\', if available.
• 4

  After the chicken is browned, place sausage in the same skillet and brown it on both sides.
• 5

  Save the grease from chicken and sausage.
• 6

  Fry the tomato, onion and okra in about 2 tablespoons shortening or oil, until they become tender.
• 7

  Make a roux with 2 teaspoons oil and 2 teaspoons flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it.
• 8

  Do not burn the roux... just make it real dark.
• 9

  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.
• 10

  Cook slow, add water if needed. ADD SEAFOOD DURING LAST 1/2 HOUR
• 11

  The okra will thicken the gumbo as it cooks.
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