Description:
A Southern/Cajun stew served over rice with chicken and sausage. You'll find LOTS of my recipes here:
http://search.reviews.ebay.com/members/buggal1989
and if you're an eBay member then you can vote for me - I keep slipping up the "chart", when I want to go down towards #1!

Ingredients:
1 package chicken thighs (6)
1 package chicken breast (4)
6 stalks celery, chopped (leaves and all)
Parsley flakes to taste
2 sections of a garlic clove, minced
1 onion, chopped
1 package of sausage, sliced (whole sausage, NOT ground)
File (ground up sassafras leaf to you Yanks)
Flour
Grease (solid shortening)
1 can chicken broth or 4 bullion cubes
1 black iron skillet, small
1 black iron Dutch oven, large
Water

Directions:
Brown onions and celery in shortening.
Add sausage. Brown.
Add chicken (skinned) and brown.
Then add chicken broth or bullion cubes and 4 cups water. Add garlic and parsley flakes.
Simmer on medium until chicken falls apart. Keep adding water as it boils off to keep Dutch oven ¾’s full.
Remove chicken and cool. Debone. Chop chicken into bite sized pieces.
Melt 4 T shortening in small iron skillet. Add flour until makes a thick paste (like making gravy).
When flour is browned add 2 T of file ("fee-lay") and stir until mixed completely. This is your roux. BTW, it's supposed to be greenish.
Turn chicken and broth up to boil. Add roux to boiling pot of chicken and broth. File is made from ground dried sassafras leaves.
Turn down heat immediately and let simmer. Do not let boil after adding file.
Season to taste with Tony Chachere's Creole Seasoning.

Serve with:
Cooked long grain rice and crackers.
Peeled sweet ‘taters roasted in the oven in a little shortening, sprinkled with black pepper and salt goes especially well with this.
Add a big ole’ cathead biscuit served with mayhaw jelly (a small apple like fruit that grows in the swamps) to top the meal off.
Some people add okra (a green pod vegetable) or tomatoes to their gumbo. We don't like it thataways - but you may want to try it.
You can substitute seafood for the chicken or in addition to the chicken.
Even better the next day. Freezes well (make fresh rice each time).
Gumbo is supposed to be thin sorta like soup. Serve in bowls and eat with spoons.
Season To Taste: I'd start out with a tsp (a shake or two) of your favorite seasonings mix (I use Tony's Creole Seasoning. As long as it's not lemon or rosemary, you can use almost any mix of garlic, onion, celery, parsley, pepper, etc.), and then add more - remember you can always add more, but you can't add less.