Gumbo

For the Gumbo, cut the onion, celery, bell pepper, chicken, and andouille sausage into convenient pieces.

In a pot, heat the fat or a small amount of liquid and sauté the onion and celery for 3–5 minutes.

Add the chicken, andouille sausage, onion, and celery, then pour in the broth.

Bring to a boil, reduce the heat, and cook until the densest ingredients are tender.

At the end, stir in the okra and broth, and season with salt and pepper.

Serve the soup at the appropriate temperature: hot for hearty soups or well chilled for cold ones.