A low-fat sausage will work here, though it will not produce as flavorful a gumbo.

　　

Ingredients

Makes about 20 cups, serving 10 to 12 as a main course

　　1 tablespoon vegetable oil

　　2 pounds smoked pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices

　　8 chicken thighs

　　8 chicken drumsticks

　　two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds

　　2 large onions, chopped

　　3 celery ribs, chopped

　　8 cups chicken broth

　　8 cups water

　　1 cup thinly sliced scallion greens (about 1 bunch)

　　Accompaniment: Cajun-style White Rice

　　bottled hot sauce such as Tabasco

　　

Step 1

In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.

　　

Step 2

Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.

　　

Step 3

In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.

　　

Step 4

Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.