Jan Davidson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

You have requested a copy of Bro. Vernal Soileau’s recipe of his Chicken and Sausage Gumbo, so here it is Cajun Style.

Roux:

Use 2 cups of all purpose flour to 1 cup of cooking oil. Use a black pot if you have one. Put the oil first, let it get hot then add flour, stir continuously so it doesn’t stick. Cook until it is real brown (don’t burn it).

Gumbo:

Making gumbo for family of 5; use 2 fryers, about 3 pounds each, cutting each fryer in 8 parts. Use 2 onions, chopped fine; 1 bell pepper; season to taste with salt and pepper (red); also add 1 1/2 pounds of sausage, mixed link and pork. Use 1 gallon of water and bring to boil; add Roux and mix it well with the water; then add onions, pepper, and sausage. Cook for at least 1 hour, then add the chicken, when it comes back to a boil, let it cook for 30 minutes.

Serve over rice. (Season the chicken before you put it in the gumbo.)

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