Ingredients
- 1 pound chicken, cut up or boned
- Salt and pepper
- 1 pound andouille sausage
- ½ cup oil plus more for cooking chicken
- ½ cup flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green pepper
- ½ cup okra
- 1 tablespoon garlic, chopped
- 1 tablespoon Joe’s Stuff or other Cajun seasoning, or to taste
- 6 cups chicken stock, or stock of choice
- 1 cup chopped green onions
- File powder, optional
Preparation
• If using chicken pieces, season them with salt and pepper and brown them in cooking oil over medium heat in a large pot. Add sausage to pot and cook with chicken until brown on all sides. Slice the andouille in ½-inch slices.
• In a skillet, combine oil and flour, stirring to combine evenly. Cook over medium-low heat, stirring often, until mixture is caramel brown.
• Add onions, celery, green pepper and okra and cook 10 minutes, stirring often. Add garlic and, stirring often, cook another 15 minutes, or until vegetables have reached a tenderness you like.
• Add to pot with chicken, sausage, Cajun seasoning and broth. Bring to a boil; reduce heat to simmer for an hour or more. Season the gumbo to your taste.
• Ten minutes before serving, and green onions and file powder if desired.