(15 to 20 servings)

1 C oil
1 chicken, cut up or boned
1-1/2 lbs sausage (andouille or kolbassa)
1 C flour
TRINITY: next three items
4 C chopped onions
2 C chopped celery
2 C chopped green pepper
1 Tbsp chopped garlic
8 C stock or flavoured water
Joe's Stuff seasoning to taste or any all-purpose seasoning
File*
2 C chopped green onions
Cooked Rice

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage to pot and saute with chicken. Remove both from pot.

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired colour. Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness.

Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Graduaally stir in liquid and bring to a boil. Reduce simmer and cook for an hour or more. Season to taste.

Approximately 10 minues before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option.

File may be placed on the table for individuals to add to their gumbo if they wish.
1/4 to 1/2 tsp per serving is recommended.

FILE - A fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavour and thickening. The word File means to twist or make threads.

- from New Orleans School of Cooking

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