Title: Chicken or turkey gumbo - cajun style
 Categories: Soups, Soups
      Yield: 6 Servings
 
      5 lb CHICKEN OR SMOKED TURKEY
      2 ea BUNCHES OF GREEN ONIONS
    3/4 ts GARLIC POWDER
    1/2 c  CHOPPED PARSLEY
      1 c  CHOPPED GREEN PEPPERS
      4 ea LARGE ONIONS, CHOPPED
      3 ea BAY LEAVES
      1 ts BLACK PEPPER
      2 tb WORCESTERSHIRE SAUCE
      1 x  SALT TO TASTE
    1/2 ts THYME
      1 ts TABASCO SAUCE
      1 ts CAYENNE PEPPER
      1 x  ****
 
  ****    ADD HERBS SUCH AS BASIL OR ROSEMARY AS DESIRED
    --------------------------------------------------------------------
  ~- BOIL THE CHICKEN AND REMOVE MEAT FROM BONES. PLACE BROTH AND MEAT
  IN THE REFRIGERATOR FOR SEVERAL HOURS TO CHILL. SKIM GREASE FROM TOP
  OF POT. POUR INTO LARGE KETTLE AND ADD REMAINING INGREDIENTS.
  (OPTIONAL INGREDIENTS TO ADD ARE 8 oz. TOMATO SAUCE; 2 1/2 LBS. OR
  MORE OF OKRA; 1 LB. SMOKED SAUSAGE. COOK OVER LOW HEAT FOR 2 HOURS
  THEN THICKEN WITH ROUX. ROUX:
      1/2    CUP OIL
      1/2    CUP FLOUR MIX OIL AND FLOUR BEFORE HEATING. COOK OVER
  MEDIUM LOW HEAT IN A HEAVY SKILLET UNTIL IT TURNS DARK BROWN. STIR
  WHILE COOKING TO KEEP FROM STICKING. ADD TO GUMBO AND COOK UNTIL SOUP
  STARTS TO THICKEN. SERVE OVER RICE.