Instructions: In a 4-quart Dutch oven or enamelware pot over medium heat, brown the chicken pieces lightly in the oil for approximately 3 to 5 minutes on each side, turning frequently. Remove the chicken and reserve. Add the onion, bell peppers, and celery. salt lightly and cook for 3 minutes. Add the flour, stirring well with a wooden spoon. Continue cooking for 5 to 6 minutes until the flour is quite brown. Add the tomato, garlic, and water and bring the mixture to a boil. Return the chicken to the pot and reduce the heat to a simmer.

Cover and cook for 1 hour, or until the chicken is very tender. Add the sausage, okra, corn, and thyme. Cook for another 10 minutes. Skim off any fat that has risen to the surface. Check seasoning and add salt, pepper, and cayenne to taste.

Begin the rice 25 minutes before serving. Place the rice, salt, and water in a medium-sized saucepan and bring to a boil over high heat. lower the heat to simmer and cook, covered, for 15 minutes. Remove from heat, cover pot with a dish towel, and lit the rice sit for 10 minutes. Fluff with a fork before serving.

To serve, ladle the gumbo into big soup bowls over the rice. Garnish with green onions and parsley.

This recipe yields 6 servings.

Comments: This hearty gumbo is for big eaters. Supply them with lemonade, mint juleps, and hammocks for a long lazy meal.

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