Chicken and sausage gumbo 2

1. Cut up chicken, remove skin if ya like.
2. Dredgei the chicken with flour salt and pepper.
3. Fryi the chicken until brown.
4. Slice up a pound of the link sausage.
5. For a hotter sausage, try the louisiana "andouie", if available.
6. After the chicken is browned, place sausage in the same skilett.
7. Use a heavy iron one. Browni the sausage, on both sides.
8. Save the grease from chicken and sausage.
9. Fry the tomatoe, onion and okra in about 2 t shortening or oil, until they become tender.
10. Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux.
11. Just make it real dark.
12. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours.
13. Cook slow, add water if needed.
14. The okra will thicken the gumbo as it cooks.