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1
In a large pot cover chicken breasts with water, bring to a boil and simmer for 30 minutes.
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2
For the last 10 minutes drop in the sausages, piercing them about 3 times in front and back with a knife before.
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3
Pierce the habanero peppers with a knife and put them in the pot.
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4
Leave in the pot during entire cooking time to flavor the Gumbo then remove before serving.
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5
Mince garlic and finely chop about 1/4 of the onion, set aside separately for the roux
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6
Chop up the remaining onion,red and green bell peppers and celery and add to the pot.
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7
Remove chicken and sausage from pot and set aside
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8
Add can of fire roasted tomatoes and all seasonings to taste, to the pot, except for the Gumbo File
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9
In a large iron skillet, heat bacon grease on a medium to high flame, when grease is hot gradually stir in flour.
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10
This mix of grease and flour is the roux, and is a crucial part of the outcome of the Gumbo, try not to burn it.
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11
Keep stirring this mix for at least 10 minutes or until the roux starts to turn a light brown color, then add the onions, stir for another 5 minutes and add the garlic and continue to stir until the roux reaches a milk chocolatey color, also try not to let the garlic burn
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12
Once the roux is a nice brown color with caramelized onions and garlic, transfer the roux from the skillet to the Gumbo pot and stir in.
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13
Chop Okra I to 1/2 inch pieces and add to the Gumbo
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14
Take skin off the chicken and remove it from the bones and shred with your hands.
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15
Brown sausages on the skillet on high heat for about 6 minutes, chop into 1/2 inch slices and add to the Gumbo.
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16
Add Gumbo file to taste, serve with rice and/or french bread and butter and enjoy.
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17
Garnish with habanero if you dare!
