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1
Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
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2
Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
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3
Chop the chicken into large pieces; set aside (you will add in the chicken later).
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4
To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
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5
Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
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6
Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
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7
After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
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8
Skim off the fat that has accumulated on the top.
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9
Add in green onions and parsley; simmer on low heat for 10 minutes.
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10
Remove from heat and add in file powder and season with salt and pepper; stir to combine.
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11
Serve gumbo over hot cook rice.
