CHICKEN AND SAUSAGE GUMBO Serves 4
		INGREDIENTS 1/3      cup all-purpose flour 1/4      cup cooking oil 1/2      cup chopped onion 1/3      chopped celery or green pepper 4      cloves garlic, minced 1/4      teaspoon black pepper 1/4      teaspoon ground red pepper 3      cups chicken broth, heated 8      ounces andouille or smoked sausage, quartered lengthwise and cut into 1/2-inch slices 1 1/2      cups sliced okra or one 10-ounce package frozen cut okra, thawed 2      bay leaves 1      whole large chicken breast, skinned, boned, and cut into bite-size pieces 2      cups hot cooked rice INSTRUCTIONS For roux, in a large heavy saucepan combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is dark reddish brown. Stir in onion, celery or green pepper, garlic, black pepper, and red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, andouille or smoked sausage, okra, and bay leaves. Add chicken. Bring to boiling; reduce heat. Cover; simmer 20 to 30 minutes or till tender. Discard bay leaves. Serve over rice. If desired, garnish with a carrot top. Makes 4 servings. Seafood Gumbo Prepare as above, except substitute 12 ounces frozen shelled shrimp and 6 ounces fresh or frozen crabmeat for the chicken. Thaw shrimp and crab, if frozen. Cut up crab. Cook roux till light reddish brown. Add shrimp and crab during last 5 minutes of cooking. (Better Homes and Gardens New Cook Book, tenth edition)