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1
Put chicken pieces in a bowl.
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2
Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder.
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3
Rub four teaspoons of the mixture over the chicken.
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4
Set rest of spice mixture aside.
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5
Put the flour in a bowl and add two teaspoons of the reserved spice mixture.
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6
Blend well.
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7
Heat a 10-inch black iron skillet and add the oil.
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8
Dredge the chicken pieces in the flour mixture to coat well, shaking off excess.
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9
Reserve the leftover flour.
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10
When the oil is hot and almost smoking, add the chicken pieces skin side down.
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11
Cook about two minutes on one side until golden brown.
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12
Turn and cook about three minutes on the second side until nicely browned.
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13
Drain thoroughly on paper towels.
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14
Pour off all but one cup of fat from the skillet.
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15
Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour.
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16
Stir rapidly and constantly with a wire whisk until the mixture starts to look like dark chocolate.
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17
Do not burn.
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18
This is a roux.
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19
Add the chopped onion, celery and green pepper to the roux and stir to blend well.
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20
Remove from the heat without allowing it to burn.
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21
Meanwhile, bring the broth to a boil in a large saucepan.
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22
Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk.
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23
Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
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24
Add the smoked sausage and stir.
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25
Cook over high heat, stirring often from the bottom, about 15 minutes.
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26
Add the chicken pieces, bay leaf and finely minced fresh garlic.
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27
Continue cooking about 40 minutes.
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28
Remove the chicken pieces.
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29
Cut the meat from the bones and discard the bones.
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30
Cut the chicken into cubes and add it.
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31
Serve with rice spooned into the gumbo.
