Ingredients1 whole chicken, or 8 pieces (about 2 1/2 pounds)
1 pound andouille sausage, sliced into bite size pieces
3 quarts water
1 quart okra (fresh or frozen), sliced into rounds
1/2 cup flour
2 Tablespoons vegetable oil, for cooking
2/3 cup vegetable oil, for roux
2 cups onions, diced
1 cup green bell pepper, chopped fine
1/2 cup celery, chopped fine
2 teaspoon garlic, finely chopped
1 can (16 ounces) diced tomatoes
2 bay leaves
1 teaspoon thyme
1 teaspoon basil1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon file powder
Cooked white rice (for serving)
Cover cut up chicken or pieces with water and simmer over low heat for about and hour. While chicken is cooking, prepare vegetables and sausage. When chicken is done, pour off water (now stock) and set aside. When chicken has cooled, remove from bones.
In a heavy frying pan, heat 2 tablespoons of oil. Add okra and saute over medium to high heat for 10-15 minutes.While okra is cooking, chop garlic, bell pepper, onion, celery, and tomatoes. Slice sausage into bite size pieces.
To make the roux: Combine 1/2 cup oil and 1/2 cup flour in a heavy Dutch oven. Cook over medium-low heat ,keep stirring until it turns a dark brown color. This could take up to 20 minutes. To the roux, add the onion, celery, bell pepper and garlic, and saute until vegetables are tender. Add the sauteed okra, tomatoes, and sliced sausage. Cook 15 minutes.Add the bay leaf, thyme, basil, cayenne peper and salt, then add the reserved chicken stock. Mix well and bring to a low boil. Simmer for about 1 1/2 hours with pot loosely covered, stirring occasionally. Add the cooked chicken and simmer another 15 minutes. Remove from heat and skim off fat. Just before serving, stir in file powder.
Do not reboil after adding file, as this tends to make the gumbo stringy. Serve in large bowls over steamed rice.