Making Roux: If Cajun cooking contains a secret ingredient, it would have to be the Roux. It can be made with butter, margarine or cooking oil, but the latter is recommended because it does not burn as quickly. Different cooks may use different proportions; most get best results using equal portions of all-purpose flour and cooking oil. Make plenty; it keeps well, with or without refrigeration. Heat the oil in a heavy iron pot or Dutch oven. Add the flour slowly to the hot oil, stirring constantly. When thoroughly mixed, lower heat and continue stirring until Roux is chocolate brown. Remove from pot immediately or it will continue cooking. If the Roux burns even slightly, throw it out and start over. When dissolving it to use in gumbo or court bouillon, use only warm water; cold water will cause it to curdle.

• 2 cups Roux
• 2 pounds okra, sliced thin
• 1 (14.5 oz.) can tomatoes
• 1 pound Andouille sausage, cut in ¼ slices
• 2 pounds baked chicken, cut in bite-size pieces
• 1 cup chicken broth
• 1 medium onion
• 2 stalks celery
• 1 medium bell pepper
• 2 cloves garlic
• ½ teaspoon chili powder
• ½ teaspoon thyme
• ½ teaspoon basil
• 2-3 bay leaves
• 1 teaspoon Accent or seasoned salt
• 1 Tablespoon Worcestershire sauce
• Salt and pepper (black and cayenne) to taste
• ½ cup total mix of parsley and green onions
• Dash of gumbo file (powdered sassafras leaves) for serving

Thinly slice 2 pounds of okra. Chop together 1 medium onion, 2 stalks of celery, 1 medium bell pepper and 2 cloves of garlic.

Heat 4 tablespoons cooking oil in a large aluminum Dutch oven or pot. (A black pot will darken the okra). Sauté the okra until tender, stirring constantly...about 10 minutes. Add the chopped vegetables and just enough water to cover: Sauté another 10 minutes. Now add 2 cups of Roux, 3 quarts of water, the can of tomatoes, chili powder, thyme, basil, bay leaves, Accent or seasoned salt, Worcestershire sauce, salt, black pepper and cayenne pepper to taste.

Bring to a low boil, making certain Roux is completely dissolved. Lower heat, stir frequently and simmer for 2 hours, or until vegetables start falling apart. Cut 1 pound Andouille sausage into 1/4 slices. Cut 2 pounds of baked chicken into bite-size pieces. Add sausage, chicken and 1 cup chicken broth to gumbo.

Mince enough parsley and green onion tops to make ½ cup. Serve gumbo with rice, topped with parsley and onion tops. For added zest, sprinkle to taste with gumbo file powder.

For Seafood Gumbo, add 2 lbs. of fresh, peeled shrimp and a cup of crabmeat. Cook 30 minutes longer and skim off excess fat.

Yield: one gallon of gumbo, or about 16 to 20 servings. Freezes well.