4 lb. skinned and boned chicken thigh

1 lb. andouille or smokes sausage

1 lb. tasso or smoked ham

1 cup vegetable oil

1 cup all-purpose flour

4 medium onions, chopped

2 large green bell peppers, chopped

2 large celery ribs, chopped

4 large garlic cloves, crushed

4 (32-oz.) boxes chicken broth

1-1/2 tsp. dried thyme

1 tsp. black pepper

1/2 tsp. ground red pepper

1/3 cup chopped fresh parsley

Hot cooked rice

Garnishes: Sliced green onions, file powder.

1. Cut first 3 ingredients into bite size pieces.  Place in a large Dutch oven and cook, stirring often, 20 minutes or until browned.  Drain on paper towels.  wipe out Dutch oven with paper towels.

2. Heat oil in Dutch oven, gradually whisk in flour and cook whisking constantly, 25 minutes or until mixture is a dark mahogany.

3.  Stir in onions and next 3 ingredients, cook stirring often 18 to 20 minutes or until tender.  Gradually add broth.  Stir in chicken, sausage, tasso, thyme and black and red peppers.

4.  Bring mixture to a boil.  Reduce heat and simmer, stirring occasionally, 2-1/2 to 3 hours.  Stir in parsley.  Remove form heat, serve over hot cooked rice.  Garnish if desired.

Makes 5 quarts

NOTE:  Shrimp-Tasso-Andouille Sausage Gumbo,

Omit the chicken and proceed with steps, 1,2, and 3.  Proceed with step 4, stirring in 4 lb. medium-sized raw shrimp, peeled and if desired deveined, the last 15 minutes of cooking.