GUMBO.TXT CHICKEN AND SAUSAGE GUMBO MEATS 1 lb smoked sausage cut in 1 large stewing hen 1/2 inch slices 6 slices of bacon cut in 1/4 1/2 lb ham cut in 1/2 inch cubes inch strips 1. Boil the hen in 3 - 4 quarts of water with 1/2 tsp salt per pound, 3 bay leaves, and the leaves of 2 stalks of celery until done. 2. Remove the chicken, cool, remove meat form bones, and cut up into 1 - 2 inch pieces. 3. Strain the leaves out of the chicken broth. Reserve 3 quarts. SEASONINGS 2 Tbs dried parsley 1 1/4 tsp thyme 1/4 tsp cayenne pepper VEGETABLES 1 green pepper, chopped 2 large onions, chopped 1 bunch green onions, sliced 5 celery stalks, chopped thinly (green tops too!) 1 Tbs garlic, minced 3 bags frozen cut okra ROUX (pronounced roo) 1 1/2 cups shortening or bacon 1 1/2 cups flour drippings. 4. In a LARGE pot, heat 3 quarts of chicken broth (or water) with the spices. 5. In a large skillet, fry the bacon until crisp. Remove with a slotted spoon and add to chicken broth. 6. Brown the sausage in the bacon grease. Remove and add to the broth. 7. Brown the ham in the bacon grease. Remove and add to the broth. 8. Add oil to the skillet to make about 1 1/2 cups (bacon drippings are more flavorful, but shortening or oil will do). 9. Reduce heat to medium low, add the flour and stir to make a roux. Cook until the roux gets to be the color of shelled almonds. This wil take 45 minutes or more. BE CAREFUL NOT TO BURN THE ROUX, IT MUST BE STIRRED CONSTANTLY. 10. Add all vegetables except okra to the roux and stir until vegetables are hot, then add roux mix to broth. 11. Add the chicken meat and okra to the pot. 12. Simmer for at least 1 1/2 hours, stirring occasionally. Serve over cooked rice with red pepper sauce to individual taste. Gumbo freezes and reheats well. It works best to make it a day ahead, put pot in refrigerator, and the fat will congeal and can removed easily. Then reheat over low heat.