2/3 c. plain flour
2/3 c. cooking oil
1 lg. stewing chicken
2 onions, chopped
2 tsp. salt
1 tsp. cayenne pepper (opt.)
Smoked sausage
1/2 c. parsley
1/2 c. green onions
2 tbsp. file (opt.)

First you make a roux by putting 2/3 cup of flour into 2/3 cup hot cooking oil or melted shortening in a pot and cook on low fire stirring constantly, until flour is the color of deep brown, golden.

Brown well, one stewing chicken, cut up in pieces. Use about 1 cup cooking oil to brown chicken. Then add onions, salt and cayenne pepper, if desired. When onions begin to cook, add cold water, approximately 2 quarts. Then add roux. Smoked sausage may be added. Cook until meat is tender.

Skim fat from top. Add parsley, green onions and tablespoons of file (optional). Add salt and pepper to taste. Serve with steaming hot rice and potato salad. Store any leftover gumbo in refrigerator or freezer. Improves with age.

NOTE: One pound of sausage gives this a heavy smoked flavor. Add as appropriate.