Ingredients:
1 cup of flour
1/2 cup of oil
3 cups of onions, chopped
1 large bell pepper, chopped
2 bunches of onion greens, sliced
1/4 cup minced garlic
2 tbsp Tony Chachere spice
1 tbsp Worcestershire
1 tsp cayenne pepper
1 cut-up chicken
1 lb anduille sausage, sliced 1/4" thick
1 lb smoked sausage, sliced 1/4" thick
1/2 cup fresh parsely, minced
3 bay leaves
gumbo file` spice
1 1/2 gal. water
Directions:
In a large stock pot, put in oil, heat over med. fire. Stir in flour. Stir consistantly until 'roux' becomes a chocolate brown color. Add onions and stir until onions lightly sautee, or clarify. At this point add water and stir til roux is dissolved. Add sausage and aundoille. Slow boil for an hour. Add remaining ingredients, with the exeption of parsley and file` spice. Cook for half an hour. Add Parsley, reduce heat to simmer. Serve over rice. File` is used as a condiment; sprinkle to individual taste.
* Hint: Store bought fryers cook fast and don't create a full bodied flavor. A baking hen, rooster, or wild fowl is better. A trick to use with fryers is to add 1 or 2 lbs of chicken gizzards when you add the water. This creates a richer chicken stock.
