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1
Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.
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2
Reduce heat and simmer until chicken is tender (approx. 1 hour).
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3
Using tongs, remove chicken to a strainer and cool.
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4
Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.
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5
Remove meat from bones in pieces and reserve to add to gumbo later.
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6
Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.
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7
Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.
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8
Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.
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9
Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.
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10
Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).
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11
Spoon off any fat from surface of gumbo.
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12
Add chicken and file powder and simmer 15 more minutes.
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13
Serve in bowls over steamed white rice.
