Chicken, Sausage & Okra Gumbo

1 large ( 3 1/2 lb) fryer,  1-2 large onions, chopped
2-3 ribs celery, chopped, 1/4 c. parsley flakes
2 cloves garlic, chopped
1 lb. pork sausage( cut to desired size)
Salt and pepper ( to taste),  1/8 tsp. thyme, optional,
1/8 tsp. sage, optional, 1/8 tsp. basil, optional
3-4 Tbsp, roux, 2 Tbsp. file,  1lb. okra

1. Seasons chicken pieces and let set for about 30 minutes.

2. Chop the onions, celery, and garlic and put into a large bowl.

3. Slice the sausage to prepare for frying.
    (This can be done the night before).

4. Add chicken pieces to a 6 quart cool; de-bone.

5. Fry the sausage and drain.

6. Add the de-boned chicken, parsley, seasonings, and sausage
    and cook on medium heat for about 20 minutes.

7. Turn the heat to high and bring to a rolling boil (hard) and add
    roux (1 tablespoon at a time).

8. Turn heat to medium and cook about 20 minutes.

9. Bring to anther boil and add file.
   (1 tablespoon at a time)

10. Turn heat to medium and cook about 30  to 49 minutes.

11. Serve over cooked rice.

Roux

1 c. flour ( all-purpose) ,  1 c. cooking oil

1. Heat oil in heavy pan (iron skillet is great).

2. When oil is hot add flour slowly, stirring continuously until well mixed.

3. Lower heat and continue stirring until chocolate brown.

4. Remove roux immediately as it will continue to get darker.

Crawfish Etouffee

1 lb. peeled crawfish tails  , 1 stick of butter, 1 c. chopped onions
1 tsp. paprika, 1/4 tsp, red pepper(cayenne),  3 Tbsp. flour
1 can of chicken broth,  salt/pepper to taste
1/8  c. green onion tops, 1/8 c. parsley,  1/3 Tsp. garlic (chopped)
1/2 tsp. worcestershire , 1/4 c. bell pepper,  1/2 Tsp. tomato past
1/8 tsp. basil

1. Melt butter, and then add chopped onions.

2. Saute until clear and wilted ( do not brown).

3. Add flour until thickened.

4. Add broth and seasonings and simmer 20 minutes.

5. Add crawfish tails and simmer 20 minutes more.

6. Last 5 minutes, add parsley and onion tops. Serve on rice.

Dirty Rice

3 lb. lean ground beef,  2 lb. chopped onions and bell pepper
1 bunch of onion tops,  3 stalks of chopped celery
1 clove of chopped garlic ,  parsley
4-5 cups cooked rice( 2 cups uncooked)

1. Brown meat, cook and drain grease.

2. Add all ingredients except parsley and rice.

3. Add desired seasonings and a little water.

4. Cover and simmer for ten minutes (don't let stick or dry out)

5. Go back to 3, and repeat 3-4 times.
    Last time simmer uncovered until all the water is gone
   ( don't let stick)

6. Add cooked rice and parsley and mix together.

7. Set to side with no heat.

8. Can be made a day ahead-just reheat in microwave or steamer.