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GUMBO

2 gallons water

4 Tablespoons roux (more if you want it thicker and richer, and vice versa)

1 bell pepper, chopped

6 cloves garlic, minced

1 whole chicken cut up

2 large onions, chopped

6 Tbs chicken base

2 pounds sausage (We use garlic pork sausage from LeJeune's Sausage Kitchen in Eunice and all who have tried it are willing to argue that it s the best. I truly recommend you treat yourself and your friends to this. Otherwise use whatever good firm sausage you can find. Many people use deer sausage or andouille when these are available.)

1 bunch scallions, chopped, tops only

1 bunch parsley, chopped

salt to taste, black pepper, cayenne (to taste)

In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water and stir more. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne.

Cook over medium-high heat until tender. DO NOT COVER.

Boil rice.

5 minutes before serving add scallions and parsley. When the five minutes are up, remove the pot from the heat.