1 large onion coarsely chopped
1 large or 2 small bell peppers diced
3 or 4 stalks of celery chopped
1/2 cup oil (no olive oil)
2/3 cup all purpose flour
2 quarts chichen broth or stock
1 quart water 2 pounds boneless chicken thighs cut up bite size.
1 pound or more smoked sausage
2 tsp salt
1 tsp coarse black pepper
1/4 cup creole seasoning
1/2 tsp dried thyme leaves ground up.
1 pound fresh or frozen okra
1 pound fresh or frozen shrimp gumbo file' to taste ( optional )
Prep vegetables and set aside.
Next comes the hard part. THE ROUX - Combine the oil and flour in a cold pan. Turn on heat to med-hi and stir constantly. When the roux starts to brown, turn heat down to medium. Continue stirring until the roux turns ALMOST a milk chocolate color, being very careful not to burn it. If it burns, chuck it and start over. Remove the roux from heat and stir in the vegetables to cool the roux.
Add the chicken broth and water and return to med-hi heat. Add the chicken, smoked sausage, salt, pepper, Creole seasoning, and thyme.
Bring to a boil, reduce heat, then simmer for at least an hour, stirring occasionally.
After an hour add the shrimp and okra and cook for an additional 20 minutes. Add file' if desired.
Serve in a bowl over the rice of your choice.