Season and brown chicken in oil (lard or bacon drippings) over med-hi heat.
Add Andouille sasauge to pot and saute with chicken. Remove both from pot and set aside.
Make roux with equal parts of oil and flour to desired darkness.
Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach tenderness.
Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to boil.
Reduce to simmer and cook for an hour or more. Season to taste.
Apx 10 minutes before serving, add green onion.
Gumbo may or may not be served over rice. Adding sherry at the table is also an option.
Tip: If making roux over very high heat, the oil that you use must be free of food particles to avoid burning the roux.
If making okra gumbo, add 4-6 C of cut okra to trinity , saute, and cook together with roux.