Chicken-Sausage Gumbo

• 1 medium chicken
• 1 large smoked link beef-pork sausage
• 3 Tbsp. flour
• 3 Tbsp. bacon drippings
• 1 large onion, chopped
• 3/4 c. celery (include lots of tender celery leaves)
• salt and pepper to taste
• 1 can tomatoes (optional)
• 1 bay leaf (optional)
• garlic salt (optional)

1. Cut up chicken and boil in separate pot.
2. Make a dark roux of flour and drippings in iron Dutch oven.
3. When dark enough, immediately fill halfway with water.
4. Add onion and celery.
5. Add chicken parts when almost done and sausage, cut up in 1/4-inch pieces.
6. Salt and pepper to taste.
7. Simmer until done.
8. May have to skim off any excess oil from sausage.
9. Serve over mounds of rice with crackers, hot sauce, green salad and iced tea.

chicken, beefpork sausage, flour, bacon drippings, onion, celery, salt, tomatoes, bay leaf, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70191 (may not work)