Source: Whistler's Walk Cajun Cafe - Gulf Breeze, Florida

Gumbo
1 chicken
4 links hot sausage
5 onions
5 to 6 ribs celery
1 bunch green onions
1 tablespoon chopped garlic
1/3 bunch fresh parsley
4 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon black pepper
1/4 teaspoon cayenne pepper
4 to 6 chicken bouillon cubes
8 quarts water

Boil the chicken in the 8 quarts of water, remove, cool and bone the chicken. Be sure to save the broth. Cut sausage into rings and brown either in the oven or in pot. Chop all the veggies.

Now make your roux (see below). When it gets to the right color, immediately add celery and onions and cook until wilted, stirring constantly. Slowly add broth, stirring continuously. When this is all together, add chicken, sausage and other ingredients and cook for about 3 hours over medium to low heat.

Serve over hot rice topped with fresh green onions. In Louisiana, they like to serve potato salad as a side dish and, of course, hot-toasted French bread.

Roux
1 cup vegetable oil
1 cup all-purpose flour

Heat the oil to hot, add flour, stirring constantly, cook over medium heat until the color of dark chocolate. You must stir it continuously.