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Chicken and Sausage Gumbo

2 lbs. sliced Andouille (pronounced  An-doo-ee) sausage

Chicken or turkey carcass

5 or 6 onions

3 cloves garlic, chopped

4 or 5 sprigs parsley

1 gallon water

2 cups turkey or chicken meat plucked from carcass

3 Tbsp cooking oil

3 Tbsp flour

1 Tbsp Gumbo file'

# stewed okra

# bell pepper

# diced tomato
# diced onion

*salt
*pepper
*Cayenne

*hot sauce


# add these vegetables as desired

* add to taste

Directions: Boil the andouille sausage, turkey or chicken carcass, onions (quartered), garlic and parsley in the gallon water and simmer for 2 to 3 hours.  Add more water if much evaporates.  Meanwhile make a dark roux (pronounced  roo) with the oil and flour by stirring flour into the oil over a low heat and cooking slowly until mixture is dark brown.  Add turkey or chicken meat to roux.  Remove onions, garlic and bones from seasoned water and discard.  Add vegetables as desired then add roux mixture and season to taste.  Add file' and simmer for 15 minutes.  Serve over rice.  Enjoy!

 

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