Chicken and Andouille Gumbo

By RoketJSquerl

A roux can range anywhere from the color of peanut butter to that of a rich, dark coffee. A wise thing to remember is that the darker you make your roux, the closer you teeter on disaster, or a burnt roux with no salvation. Some recommend actually making a sacrificial burnt roux to experience the stages leading up to the tipping point. Once you have your righteously rendered roux, the rest is pretty much easy-peasy.

Ingredients

• 2-2 1/2 pounds (900 – 1150 gr) boneless chicken, cut into bite-sized pieces
• 1 pound (454 gr) fresh or frozen okra
• 1/2 cup (120 ml) oil
• 1/2 cup (120 ml) all-purpose flour
• 2 cups (480 ml) chopped onions
• 1 cup (240 ml) chopped green bell pepper
• 1/2 cup (120 ml) chopped celery
• 1 16-oz. (448 gr) can of chopped tomatoes (I swear by Muir Glen Organic Tomatoes)
• 1 lb (454 gr) andouille sausage sliced into 1/4 in (about .6 cm) rounds (Carlton Farms in Carlton, Ore makes my favorite local andouille.)
• 1 bay leaf
• 1 teaspoon (5 ml) dried thyme
• 1 teaspoon (5 ml) dried basil
• 1/2 teaspoon (2.5 ml) dried sage
• 1/2 teaspoon (2.5 ml) freshly ground black pepper
• 1/2 teaspoon (2.5 ml) freshly ground white pepper
• 1/4 teaspoon (1.25 ml) cayenne pepper
• 1 teaspoon (5 ml) salt
• 1-1 1/2 quarts (1-1 1/2 l) low-sodium chicken stock
• 1 tablespoon (15 ml) filé powder
• Cooked white rice

Preparation

Step 1

Now is the time to say a brief prayer for you and your roux then proceed with all your confidence and faith. Heat the oil in a heavy pot large enough to hold all the ingredients. Add the flour slowly while constantly whisking and making sure there are no lumps. Continue whisking while watching the color change in your roux through the lighter stages all the way to a dark coffee stage. Be patient and expect this to take about as long as it takes to drink one beer or iced tea, whatever wets your whistle.
Once your roux is perfect, offer a quick prayer of gratitude, then add the onions, bell pepper and celery. Sauté, stirring occasionally until they are tender and a little bit caramelized. (The addition of these vegetables quickly cools the roux and stops it from cooking further.)
When the vegetables are tender, add the tomatoes, andouille, chicken and okra (thawed if frozen) stirring occasionally for about 15 minutes.
Add the remaining ingredients with the exception of the filé powder and bring to a slow boil, lower the heat and simmer uncovered for about 1 hour, stirring occasionally. (Add more stock if the gumbo is too thick, remembering that it is supposed to be a thick consistency but not dry.)
Stir in the filé powder when the gumbo is ready to serve.
The proper ratio of gumbo to rice is left to personal taste. You might query your guests as to their preference or let them add their own rice at the table. I prefer my gumbo ladled over the rice. A crisp green salad is all you need to make a complete meal.