I met Mr. Bob and Ms. Joyce Sevin, authors of 'The Black Pot Talks Back', many years ago and have used their recipes over the years to create some amazing meals.

Fall is on its way in South Louisiana, tonight 47 degrees, and it's time to break out the gumbo pots.  I'm not even remotely a good cook, but I can follow a recipe, and the book I turn to most is 'The Black Pot Talks Back'.  The Sevin's just know how to cook, they just do.  Two people who could tell you how to make cardboard tasty.  So this morning I called them, they were fishing in Grand Isle, to ask if I could publish their recipe for a basic chicken and sausage gumbo and they graciously said yes.

As in all gumbos, the Sevin's say to, "Be as creative as you wish and you may vary according to the types of sausage available.  Whenever possible, use andouille sausage, a specially flavored sausage made in South Louisiana.  When making a gumbo roux, take your time and keep stirring the pot while roux is browning.  Remember the darker the roux, the darker the gumbo will be.  A good dark smooth roux is the basis for a good Cajun gumbo."

Here's what you'll need:

1/2 cup cooking oil

1 cup flour

2 large onions, chopped

1 bunch green onions, chopped

2 pods garlic, minced

1 lb. smoked sausage

1 lb. andouille sausage, if available

1 lb. salt meat

1 large chicken, cut up

2 T. parsley, finely chopped

2 cups water

1 pint oysters and juice

2 T. Cajun seasoning,

Chicken Stock




Make stock using chicken giblets, wings and chicken neck.  Set aside.  Wash other chicken parts, season with salt and pepper and  set aside.  Boil salt meat for a few minutes, cut into bite size pieces and set aside.  Cut sausage into bite size pieces.  Make roux by heating oil to smoking stage in black cast iron pot or heavy aluminum pot.  Add flour and stir constantly until dark brown.  Lower heat, add chopped onions and continue cooking until onions are clear.  Stir often.  Add chicken to roux and onions.  Stir well until chicken is covered with roux.  Cover and cook on low heat for 35 minutes.  Stir occasionally to prevent sticking.  Add sausage and salt meat and continue cooking on low heat for 10 minutes.   Add stock, including giblets, wings and chicken necks, water, green onions, parsley and garlic.  Continue cooking until chicken is tender.  Add oysters, oyster juice, Cajun seasoning, and salt to taste.  Cook an additional 10 minutes.  De-bone chicken and serve on hot cooked rice.  File' can be added to gumbo once heat is off, however, having the file' on the table and letting each individual add it to their liking is suggested.

'The Black Pot Talks Back' is filled with wonderful authentic Cajun recipes and may be purchased in many stores in the Acadiana area or by mail.  A special thanks to the Sevins for allowing me to publish just one of their incredible recipes.



P. O. Box 1145

Grand Isle, La. 70358

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Texas residents add sales tax $1.35 each

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[Via:  The Black Pot Talks Back]