Frances Devine

Ummummm. Gumbo.

The way I do it.

The Roux

1 cup oil

1 cup flour

Put oil in heavy skillet or pan. Stir in flour. Cook until chocolate brown, stirring constantly. Set the roux aside.

Or if your lucky, you can find roux in the jar.

The Gumbo

Ingredients

onion

bell pepper

garlic

ground red pepper and salt or use Tony Chacere's creole seasoing.

1 or 2 cut up chickens

1 or 2 pckgs. smoked sausage, sliced.

To Prepare

Use a large pot. Fill about half full with water and bring to boil.

While water is coming to boil chop 1 or 2 onions, 1 or 2 bell peppers, and a few cloves of garlic.

Add roux to boiling water a little at a time, till your liquid gets sort of dark. Simmer twenty or thirty minutes.

Add vegetables.

Season sausage slices and chickens with the red pepper and salt or Tony Chacere. Add to the pot.

Cook until everything is done and it  thickens just a little. (the more roux you use, the thicker you're gumbo will be.)

Taste and see if you need more seasoning.

Serve over white rice with lots of the liquid.

Oh So Good. Enjoy