Chicken and Andouille Smoked Sausage Gumbo (Creole Stew)

1. 1

   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

2. 2

   In a bowl, combine the onions, bell peppers, okra and celery; set aside.

3. 3

   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.

4. 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.

5. 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.

6. 6

   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.

7. 7

   Place the pan over high heat.

8. 8

   Using a long handled whisk, gradually stir in remaining flour.

9. 9

   Cook, whisking constantly, until a roux is formed and is a dark red-brown.

10. 10

    Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker.

11. 11

    Return to a low heat and cook until the vegetables are soft.

12. 12

    In a separate large pot, bring the chicken stock to a boil.

13. 13

    Add the roux by spoonfuls to the boiling stock, stirring between each addition.

14. 14

    Reduce to a simmer and add the andouille and remaining ingredients, except file powder.

15. 15

    Simmer for 45 minutes.

16. 16

    While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice.

17. 17

    Add to the gumbo.

18. 18

    Add file powder 5 minutes before serving and continue to simmer for 5 minutes.

19. 19

    Serve gumbo on a mound of cooked rice.

* Per serving · 4 servings · Values may vary.