Chicken And Sausage Gumbo

• 1 (2 lb.) chicken
• 1 1/2 lb. fresh okra
• 1 large onion, chopped
• 2 Tbsp. flour
• salt and pepper to taste
• 16 oz. smoked sausage links
• 1 (16 oz.) can tomatoes
• 2 Tbsp. oil or shortening
• 3 qt. water

1. Cut up chicken and remove skin.
2. Dredge chicken with flour, salt and pepper.
3. Fry chicken until brown.
4. Slice up a pound of the link sausage.
5. After chicken is browned, place sausage in same skillet.
6. Use a heavy iron one.
7. Brown sausage on both sides.
8. Save the grease from chicken and sausage.
9. Fry tomato, onion and okra in about 2 tablespoons oil or shortening until tender.
10. Make a roux with 2 teaspoons oil and 2 teaspoons flour.
11. Stir and brown over a medium-low heat until roux is as dark as possible without burning it!
12. Place chicken and sausage in roux and stir.
13. Place all ingredients into a heavy, deep iron pan.
14. Add water and cook 2 hours.
15. Cook slow; add water, if needed.

chicken, fresh okra, onion, flour, salt, sausage, tomatoes, oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453988 (may not work)