Sausage makes this very spicy Can be prepared two days ahead
Prep Time
3 hrs 20 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender
about 1 hour. Using tongs
transfer chicken to strainer and cool
saving cooking liquid. Remove meat from bones in pieces.
Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky
stirring frequently
about 20 minutes; set aside.
Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown
stirring frequently
about 6 minutes. Add 4 cups reserved chicken cooking broth
okra
andouille sausage
tomatoes with their juices
bell pepper
celery
garlic
bay leaf
salt
thyme
basil
cayenne
and pepper. Cover partially and simmer until thickened
about 1 1/2 hours.
Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead
cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.