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1 cup finely chopped onion 1 cup finely chopped green bell pepper 2 pounds okra, chopped 3/4 cup finely chopped celery 1 1/4 cups flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper Vegetable oil 1 1/2 quarts chicken stock 1 cup chopped tomatoes 2 cups tomato juice 1 tablespoon file powder 1/2 pound andouille sausage 1 teaspoon minced garlic
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In a bowl, combine the onions, bell peppers, okra and celery; set aside.
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Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated.
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4
In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
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5
Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible.
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Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
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Place the pan over high heat.
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Using a long handled whisk, gradually stir in remaining flour.
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Cook, whisking constantly, until a roux is formed and is a dark red-brown.
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Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker.
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Return to a low heat and cook until the vegetables are soft.
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In a separate large pot, bring the chicken stock to a boil.
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Add the roux by spoonfuls to the boiling stock, stirring between each addition.
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Reduce to a simmer and add the andouille and remaining ingredients, except file powder.
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Simmer for 45 minutes.
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16
While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice.
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Add to the gumbo.
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Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
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Serve gumbo on a mound of cooked rice.
