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Fedup2here's Gumbo


My mama used to make potato salad with it - but that's a lot of starch for one meal, so you could just make a green salad - this is a heavy meal, so you don't need a lotta sides.



  • 1/2 cup flour
  • 1/2 cup vegetable/saffola oil


  • 1/2 chopped onion
  • 1/2 chopped green bell pepper
  • As much garlic as you can stand
  • Worcestershire sauce
  • Salt
  • Pepper
  • Green onion tops (4 or 5, chopped)
  • Smoked sausage, sliced into circles
  • Various chicken parts - about 5 or 6 thighs is good


  1. Roux: In a small saucepan warm the oil on medium heat, pour in the flour and stir, stir, stir till it's dark brown (like mahogany).
  2. While that's goin', in a large pan brown the sausage until it's good and juicy in there - let the sausage stick a little - it'll add more flavor.
  3. Next, add your chicken parts - and a little salt/pepper to taste - brown that too.
  4. When the roux is the right color, add the onion, bell pepper and garlic - sauté till wilted.
  5. Add the whole mess to the pot of browned meat, add enough water to cover all the meat - and the Worcestershire - 1 tablespoon or 3 good shakes! Stir it up until everything is mixed well - no lumps from the roux - it should be really soupy/watery. If its not dark enough, add a little kitchen bouquet to darken it. Bring it to a boil. lower to simmer, cover and cook for about 40 minutes.
  6. Add green onion tops, cover and cook about 10 minutes.
  7. Serve over rice in a bowl, like soup - not like gravy!

Feeds 4 Cajuns or 6 Yankees.

Source: Submitted to Recipe Goldmine by Princess FedUp2Here -

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