A rich and flavorful gumbo featuring tender chicken, smoky sausage, and vibrant vegetables, perfect for a hearty meal.
Place the chicken, carrot, celery, onion, parsley, bay leaves, peppercorns, and salt in a large stockpot. Cover with water and bring to a boil.
Ensure the water fully covers the ingredients to extract maximum flavor.
Reduce the heat and simmer until the chicken is tender, about 1 hour.
Skim off any foam that forms on the surface for a clearer stock.
Remove the chicken and let it cool. Strain the stock and set aside.
Save the strained stock for the gumbo; it's the base of the flavor.
Debone the chicken and shred the meat into bite-sized pieces.
Use a fork to shred the chicken easily.
In a skillet, heat oil and cook the okra until it's no longer sticky, about 20 minutes.
Stir frequently to prevent the okra from sticking to the skillet.
In a Dutch oven, combine flour and oil to make a roux. Stir constantly over medium heat until it turns golden brown, about 30 minutes.
The roux is key to the gumbo's flavor; don't rush this step.
Add the onion, bell pepper, celery, and garlic to the roux. Cook until softened.
The vegetables should be tender but not mushy.
Stir in the reserved stock, okra, tomatoes, sausage, thyme, basil, and cayenne pepper. Simmer partially covered for 1.5 hours.
Stir occasionally to prevent sticking and ensure even cooking.
Add the shredded chicken and file powder. Simmer for another 15 minutes.
File powder thickens the gumbo; add it at the end to preserve its flavor.
Serve the gumbo in bowls over steamed white rice. Enjoy!
Garnish with chopped parsley or green onions for a fresh touch.
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