Well it is that time down here, Gumbo time! We fix this pretty much all the time, everyone loves it. You can make your own roux or if you are lucky you will be able to find roux already made in the jars. We use Savoie's or Richard's Roux, or you can try and make your own by following the recipe here (scroll down to the dark brown cajun roux).

You will need:
A large pot (about an 8-12 qt)
Fill your pot about 1/2 full with water
Start boiling your water

Ingredients:
1 whole chicken cut up or about 4-5 leg quarters (Season with cajun seasoning, we prefer Tony Chachere's)
1 lb sausage sliced (I suggest Richard's Mild)
1-2 onions chopped (we like onions so we use two)
1 whole bell pepper chopped
1-2 tblsp chopped garlic (we love garlic)
you can add parsley too if you like it, but we usually don't add it

Okay now the water should be boiling. Here is where you add the roux, I would say about two cups, or if you are using the roux in a jar, I usually add more than half of the jar, but really this is a personal choice, once you have made it you will get the idea of how much more/less you should add next time. So you add your roux, let that boil on medium heat for about an hour. Don't boil on high or it will foam and boil over and it makes a HUGE mess (I know) Add your onions, bellpepper and garlic, let that cook about 8-10 minutes. Add your chicken and sausage, let cook about 45 minutes to an hour. Season to taste. If you think that it is too thick add a little water. Gumbo is not thick like a stew and not as thin as soup, but somewhere in between. Skim off excess fat that rises to top. Serve over rice and with a side of potato salad!

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