Categories: Meats, Poultry, Soups/stews 
      Yield: 8 servings 
  
      1 ea Chicken, about 2 lb                16 oz Sausage, smoked link 
  1 1/2 lb Fresh Okra                          1 ea Fresh tomatoe, or 16 oz can 
      1 ea Onion, large and chopped            2 tb Shortening or oil 
      2 tb Flour                               3 qt Water 
      1 x  Salt/pepper to tatse            
  
   Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt 
  and pepper. Fry the chicken until brown. Slice up a pound of the link 
  sausage... for a hotter sausage, try the Louisiana 'Andouie', if available. 
  After the chicken is browned, place sausage in the same skilett... use a 
  heavy iron one. Brown the sausage, on both sides. Save the grease from 
  chicken and sausage. 
   Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they 
  become tender. 
   Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low 
  heat until the roux is as dark as possible without burning it. Do not burn 
  the roux... just make it real dark. 
   Place chicken and sausage in the roux, stir a bit. Then place all 
  ingredients into a heavy, deep iron pan, add water and cook about 2 hours. 
  Cook slow, add water if needed. The okra will thicken the gumbo as it 
  cooks.