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Note: If you cant find Andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like.
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File is the ground, dried leaves of the sassafras tree that are gathered under a full moon.
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Method:
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1.
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Assemble the chopped onion, bell pepper, celery, parsley and garlic for the gumbo; set aside.
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2.
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Season the chicken with Franks Famous Creole Seasoning.
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3.
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In a black cast iron pot, heat the oil over high heat and brown the chicken parts in the hot oil.
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Remove to a heated platter and place in a preheated 175 degrees oven.
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4.
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Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk.
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Reduce the heat to medium and cook until a medium brown roux is formed.
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5.
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When the roux is medium brown, add the sausage, onion, bell pepper, celery, parsley and garlic.
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Cook over low heat until wilted, still stirring.
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6.
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Slowly add 1/2 cup water, the chicken pieces and all of the seasonings except the file powder, mix thoroughly.
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7.
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Gradually stir in the rest of the water, taking care not to break the pieces of chicken.
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Raise the heat and bring to a boil, then lower the heat and simmer for about 1 hour, or until the chicken is tender.
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8.
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Remove the pot from the heat and let the simmer die down, then add the file powder and gently stir.
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9.
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Let the gumbo stand in the pot for 5 minutes after adding the file, then serve over a mound of boiled rice.
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Garnish with the sliced green shallot tops.
