Chicken And Sausage Gumbo

• 1 whole stewing chicken
• 2 qt. water
• 2 lb. rope sausage
• 1 1/2 lb. white rice
• 2 c. each of the following: celery, bell pepper, cut okra, yellow onion and diced tomatoes
• 1 c. vegetable oil
• 1 c. flour
• 1/2 tsp. fresh garlic
• black and cayenne pepper to taste
• Tony Chachere Creole seasoning (tastes great!)

1. Simmer the chicken in 2 quarts of water.
2. Cook at medium heat until tender and done (about 30 minutes).
3. Remove and debone chicken.
4. Skim fat from liquid and set aside.
5. Cook oil and flour in a skillet until it turns a dark golden brown.
6. Add onion, celery and bell pepper; cook for 5 minutes.
7. Add to broth with all other ingredients, except seasoning.
8. Cook until rice is done. More water may be needed; add as desired.
9. Finish with seasonings.

stewing chicken, water, rope sausage, white rice, celery, vegetable oil, flour, fresh garlic, black, chachere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494017 (may not work)