Chicken & Sausage&SEAFOOD Gumbo
chicken, about 2 pounds
shrimp,crab or crawfish
1Cut up chicken, remove skin if you like.
2Dredge the chicken with flour salt and pepper then fry it in a heavy iron skillet until brown.
3Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana 'Andouie', if available.
4After the chicken is browned, place sausage in the same skillet and brown it on both sides.
5Save the grease from chicken and sausage.
6Fry the tomato, onion and okra in about 2 tablespoons shortening or oil, until they become tender.
7Make 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.
8Do not burn the roux... just make it real dark.
9Place 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.
10Cook slow, add water if needed. ADD SEAFOOD DURING LAST 1/2 HOUR
11The okra will thicken the gumbo as it cooks.