Gumbo

Provided by Jena Root - 1997

1 pound chicken
1 package frozen okra
about 5 green onions chopped
1/2 red onion, chopped
2 tbsp flour
salt/pepper to taste
16 ounce sausage, smoked link
16 ounce can crushed tomatoes
2 tbsp shortening
3 quart water
2 tbsp crushed red pepper
5 cubes of chicken bouillon

Cut up chicken, and remove skin.  Sale, pepper, and flour the chicken.  Fry the chicken until brown.  Slice up a pound of the link sausage.  After the chicken is browned, place the sausage in the same skillet.  Brown the sausage on both sides.  Save the grease from the chicken and sausage.  Fry the tomato, onion, red pepper, and okra in about 2 tbsp of shortening or oil until they become tender.  Make a roux with 2 tsp of oil and t tsp flour.  Stir and brown over a medium-low heat until the roux is as dark as possible without burning it.  Place the chicken and sausage in the roux, and stir.  Then place all ingredients into a heavy, deep, iron pan.  Add water and bouillon cubes and cook for about 2 hours.  The okra will thicken the gumbo as it cooks.  Add 1 cup of rice during the last half hour of cooking.