Season and brown chicken in oil (lard, bacon drippings) over medium heat. Add sausage to pot and saute with chicken. Remove both from pot.

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add onions, celery, green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil.

Reduce heat to simmer and cook for an hour or more. Season to taste with cajun seasoning.

Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by french bread.

*Fil?- A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp. per serving is recommended.

Makes 16 Servings

As taught at the New Orleans School of Cooking 524 St. Louis Street New Orleans, LA 70130 (504) 525-2665