Gumbo(Avoyell Parish, La)

• 1 young hen or fryer (3 to 4 lb.)
• 1 lb. fresh pork sausage (optional)
• 3 qt. water
• 4 Tbsp. bacon drippings or lard
• 5 Tbsp. flour
• 1/4 c. parsley (fresh), chopped
• 1 large onion, chopped
• 1 or 2 cloves garlic, minced
• 5 shallots (use top and bottoms)
• 1/4 tsp. cayenne pepper
• 1 Tbsp. file
• salt and pepper to taste

1. Cut up chicken as for frying.
2. Heat 2 tablespoons fat in deep Dutch oven, preferably the black cast-iron type.
3. Brown chicken lightly about 20 minutes.
4. Remove excess fat; add hot water and simmer on low heat.
5. In skillet, melt remaining 2 tablespoons fat; when hot, add flour, stirring constantly, until flour is golden brown.
6. (This is the roux).
7. To roux, add chopped onion and garlic. Cook on low heat until onion wilts (5 minutes).
8. Add this mixture slowly to chicken.
9. Add salt, black and cayenne pepper.
10. Chicken should be semi-tender.
11. Then add sausage, which has been browned lightly, chopped green onions and parsley.
12. Simmer 45 minutes or until chicken is done (very tender).
13. Turn off heat; add the file. Stir well and let stand, covered, for 10 minutes before serving. Serve in soup bowls, accompanied by steamed rice, added by each person according to their liking.
14. Baked sweet potatoes in the skin is usually served with this.

fryer, fresh pork sausage, water, bacon, flour, parsley, onion, garlic, shallots, cayenne pepper, file, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171903 (may not work)