Thought you guys could use a little homemade Louisiana recipe. I call this De La Angola Gumbo.
* 2 gallons water
* 4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
* 1 bell pepper, chopped
* 6 cloves garlic, minced
* 1 whole chicken cut up
* 2 large onions, chopped
* 2 pounds sausage (We use garlic pork sausage from LeJeune's Sausage Kitchen in Eunice and all who have tried it are willing to argue that it s the best. I truly recommend you treat yourself and your friends to this. Otherwise use whatever good firm sausage you can find. Many people use deer sausage or andouille when these are available.)
* 1 bunch scallions, chopped, tops only
* 1 bunch parsley, chopped
* salt, black pepper, cayenne
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