1 ea Chicken, about 2 lb

  1 1/2 lb Fresh Okra

      1 ea Onion, large and chopped

      2 T  Flour

      1 x  Salt/pepper to tatse

     16 oz Sausage, smoked link

      1 ea Fresh tomatoe, or 16 oz can

      2 T  Shortening or oil

      3 qt Water

   Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt
  and pepper. Fry the chicken until brown. Slice up a pound of the link
  sausage... for a hotter sausage, try the Louisiana 'Andouie', if available.
  After the chicken is browned, place sausage in the same skilett... use a
  heavy iron one. Brown the sausage, on both sides. Save the grease from
  chicken and sausage.
   Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they
  become tender.
   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... just make it real dark.
   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.
  Cook slow, add water if needed. The okra will thicken the gumbo as it
  cooks.