3 Tbl. butter
1/4 cup chopped green pepper
1 1/2 cups okra, fresh or canned, cut in 1/2 inch pieces
1/4 cup onion, chopped
1 quart chicken stock
2 1/2 cups stewed or canned tomatoes
salt and pepper
2 Tbl. chopped parsley
1 cup diced cooked chicken
Heat butter.
Add green pepper, okra, and onion.
Simmer about 10 min. or until lightly browned.
Add chicken stock and tomatoes.
Boil gently about 15 minutes or until vegetables are tender.
Season to taste.
Add chopped parsley and diced chicken to hot soup.
__________________ U.S. Army
1976-1979
237th Combat Engineers
Heilbronn, Germany
Now before I even begin to give you this recipe,I should tell you that in South Louisiana we don't do anything small.When we cook "chicken and sausage gumbo" we don't cook in small pots.We cook in 8 to 10 quart pots.I'll give you the recipe(which I cook in a 10 quart pot) as it was passed to me and how I learned to make it for my family.So if this recipe seems to be to large for you or your family you can always cut it in half.
Chicken and Sausage Gumbo
1 whole chicken (cut in pieces)
1 link of smoked sausage (sliced)
1 cup of flour
1 1/4 cups of vegetable oil
1 medium to large onion (chopped)
4 stalks of celery (chopped)
1 cup of green onions (chopped)
2 medium green bell peppers (chopped)
1/4 cup fresh parsely (chopped)
4 to 5 quarts of water
1 tablespoon of gumbo file'
salt to taste
pepper to taste
garlic powder to taste
cooked rice
First you make the roux.....A roux, which is used in many cajun dishes,is made by browning flour and cooking oil. Bring oil to a low to moderate heat,slowly stir in flour. It burns easily,so it must be cooked over a low to moderate heat stirring constantly. Continue stirring until roux is the color of a old copper penny.
When roux has reached the color of a old copper penny you can now stir in the onions and celery to cool the roux down a bit. Continue stirring and start drolling,because this is when the smell gets heavenly.LOL !! You then add the chicken,stirring until the chicken is coated with roux. Add 4 quarts of water,stirring until the roux dissolves in the water. Add green onion,bell pepper,parsely,gumbo file' and sausage. Bring to a boil,reduce heat and cook for about 1 hour.Skim off oil as it comes to the top,while cooking. If your gumbo is too thick you can add the last quart of water.If it's too watery add a little more gumbo file'. Add salt,pepper,and garlic powder to taste.Serve over cooked rice. Makes about 10 to 12 bowls of gumbo.
You can also add a little dabble of gumbo file' to your bowl before eating.Also a true cajun would never eat gumbo without Tabasco sauce or Jalapeno vinegar.It just adds to the flavor of the gumbo.
P.S. Make sure to have left overs when possible,it always taste better the next day.
IF TOMMY'S RECIPE MAKES TOO MUCH FOR YOU 1* 
