Dredge the chicken with flour salt and pepper then fry it in a heavy iron skillet until brown.
Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana \'Andouie\', if available.
After the chicken is browned, place sausage in the same skillet and brown it on both sides.
Save the grease from chicken and sausage.
Fry the tomato, onion and okra in about 2 tablespoons shortening or oil, until they become tender.
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.
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. ADD SEAFOOD DURING LAST 1/2 HOUR
The okra will thicken the gumbo as it cooks.
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