Chicken And Sausage Gumbo - cooking recipe

Ingredients

1 whole stewing chicken
2 qt. water
2 lb. rope sausage
1 1/2 lb. white rice
2 c. each of the following: celery, bell pepper, cut okra, yellow onion and diced tomatoes
1 c. vegetable oil
1 c. flour
1/2 tsp. fresh garlic
black and cayenne pepper to taste
Tony Chachere Creole seasoning (tastes great!)

Preparation

Simmer the chicken in 2 quarts of water.
Cook at medium heat until tender and done (about 30 minutes).
Remove and debone chicken.
Skim fat from liquid and set aside.
Cook oil and flour in a skillet until it turns a dark golden brown.
Add onion, celery and bell pepper; cook for 5 minutes.
Add to broth with all other ingredients, except seasoning.
Cook until rice is done. More water may be needed; add as desired.
Finish with seasonings.