I made chicken and Andouille sausage gumbo today. All day long!

[DemoTex]

My new island range hood with a 1500 CFM blower re-defined itself. I always start with the hard part: chopping the vegs. Worst first. The onions.

Idea! I put the big cutting board over the right two eyes of the 30" Wolf island range and turned the overhead hood vent on high. I chopped the onions there, tear free!

The rest was E-Z, but time consuming. I put the sausage on the smoker for about five hours while I sauteed the okra and the chicken breasts. I made a deep brown roux in the chicken/okra drippings. Etc., etc.

I ended up with 10 quarts of very fine gumbo. They all went into the freezer so that I can take most of that to my parents in Griffin, Ga, tomorrow. I also have 4 whole chickens (< 3 pounds each), from the 8 O'Clock Superette (halved and in my freezer), and eight NY strip steaks. All for my parents. Going down tomorrow. I'd rather take and ice-water enema, but do what you got to do. Eh?

[TommyO]

1. Can you send some to Pennsylvania?

PLEASE!

If you can't, the recipe will suffice

[RushIsRot]

2. I have only one thing to say about that:

DROOL!

[Blue-Jay]

3. mmmmm...gumbo....

I've never sauteed the okra with chicken, but it sounds like a wonderful recipe. Smoking the andouille is the best way to go if you're not in a hurry. What kind of rice did you use?

[Aristus]

4. Oh man! That sounds great!

I love Andouille sausage... :9