Ingredients
1/3 cup all purpose flour 1/3 cup cooking oil
1 large onion, chopped
1/2 cup chopped green pepper
4 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 cups hot water
2 pounds chicken thighs, skinned, boned, and cut into bite size pieces
12 ounces andouille or smoked sausage, cut into 1/2 inch slices and quartered
1 pint shucked oysters
Hot cooked rice
Whole okra, split to stem (optional)
File powder (optional)
Directions
In a heavy 4 quart Dutch oven stir together the flour and oil till smooth.
Cook over medium high heat 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir the roux constantly about 15 minutes more or till a dark reddish brown roux is formed. (See pages 6 7.)
Stir in the onion, green pepper, garlic, black pepper, and red pepper.
Cook and stir over medium heat for 3 to 5 minutes or till vegetables are tender.
Gradually stir the hot water into the vegetable mixture.
Stir in chicken.
Bring mixture to boiling.
Reduce heat.
Cover and simmer for 40 minutes.
Stir in the sausage.
Cover and simmer about 20 minutes more or till chicken is tender.
Remove from heat.
Skim off fat.
Drain oysters and stir into gumbo.
Cover and simmer for 5 to 10 minutes or till oysters are done and mixture is heated through.
Spoon over hot cooked rice and garnish with okra, if desired.
Serve with 1/4 to 1/2 teaspoon file powder to the side of each serving to stir into gumbo, if desired.
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