h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This is a soup so thick that it's almost a stew

2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 to 2 chopped cloves garlic
1-1/2 lbs kielbassa sausage, in small pieces (or other smoked sausage)
1/2 cup canola or corn oil
1/2 cup all-purpose white flour
4 cups chicken stock
cayenne pepper to taste
white rice
file powder

Brown sausage pieces in large pot (preferably cast iron) and set aside in separate bowl. Put chopped vegetables ("trinity") and garlic in the large pot.

Heat a small pot (preferably cast iron) until its very hot. Add oil and head until its very hot. Then add flour. Stirring constantly with a wire whisk, watch as the roux changes colour; watch carefully--it changes fast! As soon as it's chocolate colour, pour it into the vegetable mix.

Cook the vegetables on medium heat (you might need extra oil) until they are getting soft. Add chicken stock very slowly, pausing often to stir it in well; this makes a smooth soup. Add the browned sausage and season with cayenne pepper to taste.

Simmer for at least half an hour; more is okay. Serve in bowls or soup plates with a ladle of white rice. Sprinkle file powder (ground sassafras leaves) around the soup. It's also nice to have available Tabasco sause (for those who like it extra spicy) and sherry.

I make something almost exactly like that, but with beef (or deer) stock instead of chicken, and it has okra in it, sometimes tomatoes as well.

That sounds like a good ol' Louisiana gumbo. Can't beat that good ol' cajun cookin'.

JTG