Chicken-Andouille Gumbo

An “oldie but goodie” from Southern Living, January 1998
            1 1/2 gallons water

            1 (4-pound) chicken, cut up
            5 bay leaves
            5 parsley sprigs
            3 whole garlic cloves
            1 pound andouille or smoked sausage, diced
            2 medium onions, chopped
            1 large green bell pepper, chopped
            1 large celery rib, chopped
            3 tablespoons minced garlic
            4 chicken bouillon cubes
            1 1/4 cups vegetable oil
            1 1/2 cups all-purpose flour
            1 tablespoon salt
            1 teaspoon ground red pepper
            1 teaspoon ground black pepper
            1 bunch green onions, chopped
            1/2 cup chopped fresh parsley
            1/2 teaspoon filé powder
            Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon of broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
            Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
            Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.

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