Chicken Andouille Gumbo

ingredients

1 chicken 2 1/2 lbs
3 qts water
1 1/2 lbs fresh okra
1/2 cup flour
1/2 cup oil
1 large bell pepper, chopped
2 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 16 oz can tomatoes
1 lb andouille sausage, sliced
1 bay leaf
1 tsp thyme
1 tsp basil
1 tsp cayenne pepper
1 tsp black pepper
2 tsp salt
1 tsp file

directions

1
Cut chicken into eight pieces; cover with water and simmer approximately 1 hour until chicken is tender and easily removed from the bones. Pour off stock and set aside. Allow chicken to cool; remove from bones and set aside.
2
Meanwhile, slice the okra and saute in about 2 tbsp of oil until all ropiness is gone (about 1/2 hour).
3
In heavy dutch oven, combine 1/2 cup oil and 1/2 cup flour. Cook over medium heat, stirring frequently to make a dark brown roux. Add onion, celery, bell pepper, and garlic; saute until vegetables are tender.
4
Add sauteed okra, tomatoes, and sliced sausage. Cook for about 15 minutes. Add bay leaf, thyme, basil, pepper, and salt. Add the chicken stock, mix well, and bring to slow boil. Simmer for about 1 1/2 hours with the pot loosely covered, stirring occasionally.
5
Add cooked chicken and simmer an additional 15 minutes. Remove from heat, skim off excess fat. Slowly stir in file. Do not reboil after adding file as this tends to make the gumbo stringy.
6
Serve over steamed rice.

notes

What I do: Get a Costco chicken and use canned chicken stock. Get roux to a mahogany color -- it's the key! Add only enough stock to achieve desired thickness of gumbo. Use 2 lbs (2 pkgs) of frozen, sliced okra. No file. Add salt to taste only.

Source: Gail