Filé Chicken Gumbo

  • ¼ cup vegetable oil
  • 4 cloves garlic, minced
  • 1 large onion, chopped finely
  • 2 green peppers, chopped finely
  • 3 ribs celery, chopped finely
  • 1 pound andouille or other spicy pork sausage, thinly sliced
  • 2 cups peeled, chopped tomatoes
  • 1 tablespoon tomato paste
  • 2 ½ quarts chicken stock
  • 1 pound (approximately) cooked chicken meat
  • 20 ounces frozen okra, chopped into 1/2-inch pieces
  • Hot pepper sauce and cayenne pepper
  • Salt and pepper
  • 1 tablespoon gumbo file powder
  • Fresh parsley, chopped, for garnish
  • 3 pieces scallion, sliced thin on the diagonal, for garnish

 To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for ½ hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.