Cajun King Oil-Less Roux & Gravy Mix® contains a special toasted flour that imparts a color and nutty flavor associated with the finest roux, painstakingly prepared by browning flour in oil.

Gumbo - (gom-bo) A deep rich stew flavored with vegetables, seafood or meat. Usually thickened with file. Best served over steamed rice in a large flat soup bowl.

File - (FEE-lay) Choctaw Indians from the Louisiana bayou country are said to have been the first users of this seasoning made from ground, dried leaves of the sassafras tree. It is used to thicken and flavor gumbos and other Cajun dishes.

Cut chicken into 8 serving pieces. In a cast iron Dutch oven heat oil over medium-high heat. Add onions and sauté until lightly browned. Add 2 1/2 cups of water, parsley, celery, green onions and bell pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes.

Add chicken and simmer 3-5 minutes. Dissolve oil-less roux with 1 cup of hot water. Set aside. Add remainder of hot water to pot. Bring to a rolling boil, reduce to simmer and cook 30 minutes.

Slice sausage into bite size servings and brown in a separate skillet. Drain all fat.

Once chicken is tender, add the roux/water mixture to the boiled chicken mixture. Blend well into soup and allow to cook 5-10 additional minutes. Add sausage. Season to taste using salt, pepper and Louisiana Gold® or Louisiana "Original" Pepper Sauce®.

Remove gumbo from heat and allow oil to rise to the surface. Using a ladle, skim off any excess fat. Serve over steamed rice. Garnish with file and chopped green onions.

Serves: 6