Directions
Cut up chicken, remove skin if you like.
Dredge the chicken with flour salt and pepper.
Fry the chicken until brown.
Slice up a pound of the link sausage.
After the chicken is browned, place sausage in the same skillet. (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 tablespoons or shortening or oil, until they become tender.
Make a roux with 2 teaspoons of oil and 2 teaspoons 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.
