Hearty Cajun Chicken and Sausage Gumbo

Instructions

1. 1

   In a large stockpot, combine the water, whole chicken, quartered onions, celery, and garlic. Bring to a boil, then reduce heat and simmer for 1 1/2 hours, covered, to create a flavorful broth.

2. 2

   Remove the chicken from the broth and let cool. Strain the broth, discarding the vegetables. Skim any fat from the surface. Remove the meat from the chicken bones and cut into bite-sized pieces.

3. 3

   In the same pot, make a dark roux by cooking and stirring the oil and flour over medium heat until caramel-colored, about 14 minutes, being careful not to burn. Add the finely chopped onion and cook for 2 minutes more.

4. 4

   Gradually whisk the strained broth into the roux. Bring to a boil, then reduce heat and simmer. Stir in the reserved chicken and andouille sausage. Simmer for 10 minutes. Add the okra and oysters and continue simmering for 10-15 minutes, until the okra is tender. Stir in the gumbo file powder just before serving.

5. 5

   Serve the hearty Cajun Chicken and Sausage Gumbo over hot cooked rice.