Chicken Andouille Gumbo

Recipe View In a large pot, combine the water and chicken. Bring to a boil, then reduce heat and simmer until the chicken is tender, about 1 hour. Use tongs to transfer the chicken to a strainer to cool, reserving the cooking liquid.

Recipe View Once the chicken is cool enough to handle, remove the meat from the bones and shred or cut into bite-sized pieces. Discard the bones and skin.

Recipe View Heat 2 tablespoons of vegetable oil in a heavy skillet over medium heat. Add the okra and cook, stirring frequently, until it is no longer sticky and slightly browned, about 20 minutes. Set aside.

Recipe View In a heavy large Dutch oven, stir together the flour and the remaining 1/2 cup of oil. Cook over medium heat, stirring constantly, until the mixture turns a deep golden brown roux, about 6 minutes. Be careful not to burn it!

Recipe View Gradually add 4 cups of the reserved chicken cooking broth to the roux, whisking constantly to avoid lumps. Add the cooked okra, andouille sausage, crushed tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne pepper, and black pepper. Cover partially and simmer until the gumbo has thickened, about 1 1/2 hours, stirring occasionally.

Recipe View Skim off any excess fat from the surface of the gumbo. Add the shredded chicken and file powder to the gumbo and simmer gently for 15 minutes, allowing the flavors to meld together. (If preparing ahead, cover and refrigerate. Bring to a simmer before serving.)

Recipe View Serve hot over cooked rice in shallow bowls. Enjoy!