Since somebody done brought up chicken and sausage, and the calendar has rolled over to September, it is time to post Chef Tony von Krag's recipe for

CHICKEN and SAUSAGE GUMBO

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local hot smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal and is even better the next day.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 tbs chopped garlic (I like garlic, reduce if you want)
4 quarts chicken stock
2 bay leaves
Lyman says 5 or 6
2 teaspoons Creole seasoning, or to taste
Lyman suggests reserving this until late in cooking, salting the gumbo to taste with the Creole seasoning.
1 teaspoon dried thyme leaves
1 teaspoon Tabasco
Salt and freshly ground black pepper to taste
Lyman would leave this salt out.
1 large chicken @ 4 1/2# (young hen preferred), cut into pieces
3 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Lyman cooks them until they're well-wilted.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. If you're adding okra, add it about 20 minutes into this step.

Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls. That file can be sprinkled on the gumbo here. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entrée-sized servings.

Lyman's is much like this. He'll look it over and suggest alternatives later. I know he'll suggest at least 5 bay leaves.

Lyman's revisions in italics.

Chef Tony, he wonders about 4 quarts of stock. That is a lot.