New Orleans Style Chicken and Sausage File Gumbo (Gumbo Ya-Ya)

• 1 whole Chicken (3 To 4 Lbs,), Skinned And Cut Into 8 Pieces
• 1- 1/2 teaspoon Franks Famous Creole Seasoning (See Recipe)
• 1 pound Pound Andouille Sausage, Sliced 1/2 Inch Thick
• 2 cups Yellow Onion, Chopped
• 1 cup Bell Pepper, Seeded And Chopped
• 1 cup Celery, Thinly Sliced
• 2 Tablespoons Fresh Parsley, Finely Chopped
• 3 cloves Garlic, Finely Chopped
• 1/2 cups Vegetable Oil
• 1/2 cups Flour
• 2 whole Bay Leaves
• 1 teaspoon Dried Thyme, Ground
• 2 quarts Cold Water
• 1 teaspoon File Powder
• 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)
• 2 whole Green Onion Tops, Thinly Sliced, For Garnish

1. Note: If you cant find Andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like.
2. File is the ground, dried leaves of the sassafras tree that are gathered under a full moon.
3. Method:
4. 1.
5. Assemble the chopped onion, bell pepper, celery, parsley and garlic for the gumbo; set aside.
6. 2.
7. Season the chicken with Franks Famous Creole Seasoning.
8. 3.
9. In a black cast iron pot, heat the oil over high heat and brown the chicken parts in the hot oil.
10. Remove to a heated platter and place in a preheated 175 degrees oven.
11. 4.
12. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk.
13. Reduce the heat to medium and cook until a medium brown roux is formed.
14. 5.
15. When the roux is medium brown, add the sausage, onion, bell pepper, celery, parsley and garlic.
16. Cook over low heat until wilted, still stirring.
17. 6.
18. Slowly add 1/2 cup water, the chicken pieces and all of the seasonings except the file powder, mix thoroughly.
19. 7.
20. Gradually stir in the rest of the water, taking care not to break the pieces of chicken.
21. Raise the heat and bring to a boil, then lower the heat and simmer for about 1 hour, or until the chicken is tender.
22. 8.
23. Remove the pot from the heat and let the simmer die down, then add the file powder and gently stir.
24. 9.
25. Let the gumbo stand in the pot for 5 minutes after adding the file, then serve over a mound of boiled rice.
26. Garnish with the sliced green shallot tops.

chicken, sausage, yellow onion, bell pepper, celery, fresh parsley, garlic, vegetable oil, flour, bay leaves, thyme, water, file powder, rice, green onion

Taken from tastykitchen.com/recipes/main-courses/new-orleans-style-chicken-and-sausage-file-gumbo-gumbo-ya-ya/ (may not work)