re: Gumbo

- 3 baking hens
- 2 lbs of smoked pork sausage (Chop's in Broussard)
- 2 lbs of fresh pork sausage
(Chop's in Broussard)
- 1 lb smoked turkey necks (Billeaud's in Broussard)
- 3 large yellow onions
- 4 green bell peppers
- 1 bunch of celery
- 10 - 12 cloves of raw garlic
- (optional) 16 oz container of raw oysters w/juice
- 1 or 2 handfulls of chopped curley parsley
- 2 bunches of green onion
- 2.5 jars of dark roux (sometimes I make it from scratch, but I really do not see a big difference)
- 3 boxes (24oz?) chicken stock
- water
- 35 qt pot

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- Cut chicken into sections
- Season individual chicken pieces with McCormick's season all and Louisiana Hot sauce
- Slice smoked sausage into bite sizes pieces
- Melt down roux on low heat
- Add chopped onion, bell pepper, celery, half of green onions, and garlic to pot.
- Stir until roux is mixed in with vegatables
- Add sliced smoked sausage, seasoned chicken, turkey necks and chicken stock to pot.
- Add water until about 8 inches to top of pot
- Bring to boil (lid halfway covering. Watch out for boilover)
- After 1.5 hours, add fresh sausage
- Boil 1 hour (lid halfway)
- Turn off heat
- Add rest of green onions and parsley.
- Let cool or eat
- Reheat next day. It will be better the next day. I promise.