If you missed it the first time:
It's been uncharacterically cold down this way ... I don't know about you,
> but for me the time is just right for the following:
>
> Woodshop Chicken/Sausage Gumbo
>
> 3 Lb chicken (old hen is best, boneless/skinless is fine)
> 3 Lb Smoked Sausage (venison'll do if you've got it)
> 2 Lb Cut Okra (frozen is fine)
>
> Chop the following and season well before adding to the pot:
>
> 2 Large Onions
> 2 Large Bell Peppers
> 1 Large bunch Celery
> 1 Large bunch Parsley
> 2 bunches Green Onion tops (reserve a tee bit for garnish)
>
> Salt, black pepper, Garlic powder, cayenne pepper to taste (if you can get
> it, Tony Chachere's "Cajun Seasoning" will work just fine)
>
> 1 cup Roux (make it, or buy it in a jar at the store ... made is better, but
> store bought works)
>
> Make it easy on yourself and make your roux in the Microwave as follows: >
> 1 cup flower mixed with 1/2 cup of cooking oil in a round bottom Pyrex dish.
> Cover and Microwave on high for about 15-20 minutes, stirring EVERY minute
> after the roux starts to turn color. Watch it closely, the darker the roux,
> the stronger and darker the Gumbo ... I take mine to a dark chocolate color,
> almost black ... but don't burn it! It doesn't take long, so if you do, > start over. >
> Note: the roux will continue to darken a bit after you take it out of the
> Microwave. Be careful with it at this stage, because it is super heated and
> can burn you. I often stir in a handful of the chopped vegetables to the
> roux at this point to get that dark, shiny roux, but watch that it doesn't
> spit back at you if you do.
>
> Fill a 12 quart stock pot about half full of water, put it on high heat and
> while it is coming to a boil add the roux and chopped vegetables, stirring
> it up well to meld the roux with the water. Bring back to a boil. Season the
> broth, add the chicken and sausage, bring to a boil again, then turn down
> the heat to medium and let simmer until the chicken is done ... a couple of
> hours simmering on low heat will bring out the flavor.
>
> Serve over cooked white rice (NOT converted rice!), garnished with some
> reserved green onion tops.
>
> Gumbo File can be added while it is cooking (authentic), or to thicken it a
> bit when it is served.
>
> There is no law that says you can't add shrimp, crab meat, oysters to the
> above, individually by species, or all at the same time. However, there is a
> law that states that if you put tomatoes in gumbo you lose your Certified
> Coonass papers and have to move to Arkansas, a place where condiments, and
> educational materials, are not allowed!
>
> I guarantee it'll keep you warm all the way out to the shop ... and I can
> guarantee that it will be even better the next day.
>
> --
>
formatting link
> 12/02