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1
Get all ingredients ready.
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2
Once you are set up to cook, this dish goes together quickly.
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3
Place vegetable oil and flour in a small saucepan over medium heat and whisk to combine.
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4
Cool, whisking constantly, until the mixture turns a dark caramel color and begins to smell like toasted almonds.
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5
This is roux, and will take about 15 minutes to produce a smooth paste that will not only thicken your gumbo, but lend a deep, rich color.
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6
Transfer the roux to a small bowl and let cool to room temperature.
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7
When the roux is cooled, drain the excess oil.
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8
Place the chicken, onion, celery tops, and bay leaf in a large stockpot.
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9
Cover chicken with water, add the salt, and bring to a boil over medium-high heat.
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10
Reduce the heat and simmer until the chicken is tender and the water is infused with flavor, about 60 minutes.
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11
Remove the chicken and let it cool.
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12
Strain the stock and reserve.
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13
You'll need about 4 1/2 cups of stock.
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14
When chicken is cool enough to handle, strip the meat from the bones and shred into bite-sized pieces.
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15
Wipe out the stockpot and return it to medium-high heat.
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16
Warm the olive oil and add the green pepper, diced celery, and red onion.
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17
Cook, stirring occasionally, until the vegetables begin to soften and color lightly on the edges, 12-25 minutes.
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18
Combine the red, white, and black peppers, the file', and thyme together in a small bowl and sprinkle evenly over the vegetable mixture.
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19
Cook, stirring constantly, until the vegetables are well coated, about 8 minutes.
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20
When the spices are cooked, mix in the garlic, cooking for another 3 minutes.
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21
Heat the stock in a saucepan over medium heat.
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22
Whisk 1/4 cup of the stock into the roux until it forms a smooth paste.
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23
Add it to the stockpot along with the shredded chicken and the remaining stock, stirring well to combine.
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24
Bring mixture to a boil, lower the heat, and simmer for 60 minutes, stirring occasionally.
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25
While the gumbo is simmering, cook the bacon in a heavy skillet until the fat is rendered and the bacon is crisp, 5-8 minutes.
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26
Add the andouille sausage and stir to coat with the bacon drippings.
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27
Reserve.
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28
After the gumbo has simmered for 60 minutes, add the tomato puree and bacon and sausage mixture.
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29
Take 1 cup of the hot gumbo liquid out and deglaze the bacon pan.
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30
Add these pan juice to the gumbo and continue simmering until the gumbo is slightly thickened, about another 30 minutes.
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31
Stir in shrimp, cooking only until shrimp are pink, about 10 minutes.
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32
Serve over rice.
