2 lg. chickens
2 lg. onions
1 c. chopped celery
2 1/2 c. oil
2 1/2 c. flour
2 (10 oz.) pkgs. frozen, chopped okra
2 1/2 tbsp. salt
1 tbsp. black pepper
1 1/2 tbsp. red pepper
2-3 lbs. smoked sausage, hot
Parsley
Onion tops
4 chicken bouillon cubes
File'

Rinse chicken. Put in a large roaster about half full of water with some salt and pepper added. Bring to a boil. Cover and simmer about 1 hour until chickens are tender. Strain and save the broth to use as your liquid in the gumbo. Debone the chicken.

Cut up the onions and celery. Make the roux in a heavy black iron skillet as follows: heat the oil for 3 minutes on medium-high heat and then add the flour slowly, stirring constantly. Cook on medium high heat until brown. Turn heat to low, add onions and celery and cook until soft. Transfer roux, onions and celery to a large roaster or gumbo pot. Measure broth. Add 1 1/2 gallons of liquid - broth and water to make up the difference; bring to a boil.

Add the okra, salt, black pepper and red pepper, sausage (cut into bite size pieces), and bouillon cubes. Cook 1 hour on simmer; then skim the fat off the top. Add the deboned chicken. Simmer for 30 minutes. Add some parsley and onion tops and cook about 5 minutes. Serve over rice. Add file' (1/2 teaspoon) to each bowl as served. Serves 17.