Kat's Whole Chicken Okra Sausage Gumbo
1 x Chicken, about 2 lb
1 1/2 lb Fresh Okra
1 x Onion, large and chopped
2 tbl Flour
Salt/pepper to taste
16 oz Sausage, smoked link
1 x Fresh tomato, or 16 oz can
2 tbl Shortening or oil
3 qt Water
Method :
Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt and
pepper. Fry the chicken 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 skilett... use a heavy
iron one. Brown the sausage, on both sides. Save the grease from chicken and
sausage.
Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they
become tender.
Make a roux with 2 ts oil and 2 ts 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. The okra will thicken the gumbo as it cooks.