Here is a simple frugal and good recipee for Louisiana Chicken and Sausage Gumbo
1 pint of prepared roux (that comes in a jar) if don't have it in your local grocery stores than you can use 2 cups of flour with enough oil to stir this in your big pot. Also, if you are making your own roux you will need a couple teaspoons of Kitchen bouquet.
1 gallon plus 1 quart of water
2 onions, 1 bellpepper, 4 stalks of celery and 6 pods of garlic, chopped
1 whole chicken, cut into 8 pieces and seasoned
1 pound smoked sausage, sliced
2 pounds fresh sausage (leave whole links intact while cooking)
Start water boiling with a couple teaspoons of salt. Add prepeared roux. If making your own roux then start out by putting the flour in the pot, add oil as needed, then stir. Cook this until a light brown color. Stir constantly. Then, add your water and move on. If going with the prepared jar roux, once the roux is disolved, add onions, bell pepper, celery, and garlic. If making your own roux, you can add the kitchen bouquet now, then water. Cook for about 30 minutes at a soft boil. Add chicken and sausage. Return to a soft boil and cook for about an hour. Remove fresh sausage, cut into bite size pieces and return to pot. Serve over hot rice. Any questions, please ask. Welcome To My Louisiana!