Chicken and Sausage Gumbo

1 cup all-purpose flour

3/4 cup bacon drippings or oil

4 quarts water

1 large hen (cut up and seasoned) or seafood in place of hen

1 pound smoked sausage

1 large onion, chopped

2 stalks celery, chopped

1 bell pepper, chopped

2 pods garlic, minced

1/2 cup green onions, chopped

Salt and pepper

Make a roux by whisking the flour and 3/4 cup of bacon drippings or oil together in a large iron skillet over medium-low heat until it forms a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany color. This can take 20 to 30 minutes. Watch heat carefully and whisk constantly or roux will burn and be unusable. Remove from heat and continue whisking until roux stops cooking.

Note: If you have access to Savoie’s Roux, you can use that in place of making your own. Savoie’s is the only pre-made roux I can recommend.

Using a large pot, dissolve roux in water over medium heat and let boil for 30 minutes.

Add chicken, sausage and vegetables. bring to a boil, lower heat to medium, and cook until chicken and vegetables are tender. (Approximately 1.5 hours)

Add green onions about 15 minutes before done and season to taste.

Serve over cooked rice in soup bowls.