chicken & sausage&seafood gumbo

How To Make chicken & sausage&seafood gumbo

• Step 1
  Cut up chicken, remove skin if you like.
• Step 2
  Dredge the chicken with flour salt and pepper then fry it in a heavy iron skillet until brown.
• Step 3
  Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana \'Andouie\', if available.
• Step 4
  After the chicken is browned, place sausage in the same skillet and brown it on both sides.
• Step 5
  Save the grease from chicken and sausage.
• Step 6
  Fry the tomato, onion and okra in about 2 tablespoons shortening or oil, until they become tender.
• Step 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.
• Step 8
  Do not burn the roux... just make it real dark.
• Step 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.
• Step 10
  Cook slow, add water if needed. ADD SEAFOOD DURING LAST 1/2 HOUR
• Step 11
  The okra will thicken the gumbo as it cooks.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!