This is one of my "standard" dishes..... I usually just throw it together, without measuring, so please use the measurements I have listed as general guidelines ......Glynda

Chicken and Sausage Gumbo

1 3 to 4 pound chicken, cut up
salt and pepper
1/2 cup oil of choice
1/2 cup flour
1 large onion, chopped fine
1 or 2 stalks of chopped celery
1 bell pepper, chopped
2 to 4 cloves garlic, minced
2 Tbsp Worcestershire,
1 tsp Tabasco
dash of liquid smoke salt, pepper, and red pepper to taste
1 or 2 bay leaves
3 chicken broth, or water
1 pound smoked sausage, sliced into rounds
1/2 cup green onions, sliced
1/2 cup minced parsley
hot rice for serving
file' for serving

Season the chicken pieces with salt and pepper, and poach in enough water to cover. You may add onions, and celery if desired (but I didnt include them in the ingredients.)
In a large Dutch oven, heat the oil.. and add the flour to make a roux. Cook, watching carefully, and stirring until the flour is a dark as you like. When the flour is the color you prefer, add the vegetables, and cook until tender. Meanwhile, when the chicken is tender......debone it and add the meat to the Dutch oven. Strain the broth, if desired......and use as the cooking liquid for the gumbo.
Add the broth, (or water) the Worcestershire, tabasco, spices and sausage to the pot. Cover and simmer for about an hour, skim the foam the rises to the top.
Serve over hot steamed rice, and garnish with the green onions, parsley, and file'.
Serves 8 to 10 normal people......or 4 cajuns! :-)

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Chicken -N- Dumplin's

INGREDIENTS
For the Soup
1 approx 2 lb chicken
1 med onion
2 ribs celery
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1 large or 2 small bay leaves
Tabasco to taste
water to cover chicken
2 Tbsps flour (for thickening)
Place chicken and seasonings in a large pot, with enough water to cover. Bring to a boil, and cook until meat is tender...skimming the broth to remove the froth that comes to the top.
When chicken is done, remove from the broth and remove the meat from the bones... Strain the broth, and return to the pot, reserving 1 cup of the broth for later.
Add the chicken to the broth, and bring to a boil. Add 2 Tbsps flour to the 1 cup of cold reserved broth, mixing with a whisk to get out all the lumps.. add to the boiling chicken and broth...and return to the boil.. stirring often.. This thickens the broth...If you prefer a thinner broth... leave out the last step. Taste to adjust seasonings. If you seem to not have enough broth, add more water or some canned chicken broth.

INGREDIENTS
For the Dumplings:

1 1/2 cups flour
2 tsps baking powder
3/4 tsp salt
3 Tbsps shortening
3/4 cup milk

Mix together the dry ingredients, cut in the shortening until mixture resembles crumbs, then stir in the milk.. The dough should be slightly sticky.
Make sure the chicken broth is boiling before dropping the dumplings in.. Drop them by spoonfuls in the hot liquid, then reduce heat slightly, and cover.. Cook with the lid on for 10 minutes. Remove the lid, and cook for 10 more minutes or until tops of the dumplings are dry and firm to the touch.
Enjoy!!
*hint* you can also use 2 cups of biscuit mix, with 3/4 cups of milk instead of mixing the dough from scratch.

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