1 pt. Roux
3 gallons water
2 onions, chopped
1 tsp. parsley flakes
1 tsp. filé
salt and pepper to taste
For chicken and sausage gumbo: 2 fryers, cut and 3 lbs. fresh pork sausage
For seafood gumbo: shrimp, crab, oysters or crawfish
Put water, onions and roux boiling (use cold water with hot roux or hot water with cold roux). Stir until roux is dissolved. Boil for 1 hour for chicken and sausage gumbo. Add sausage and cook for an additional hour. Remove sausage and cut into bite-size pieces. Add fryer to gumbo and cook for 45 minutes. Add sausage back to gumbo. Add file, seasoning and parsley flakes. Serve over rice while hot!
For seafood gumbo, boil for 2 hours, then add seafood and cook for an additional 30 minutes.
Recipe courtesy of Chef Bobby & Dot Breaux, Le Bon Manger Catering, 13917 LA 35, Kaplan, LA