Authentic Gumbo

• 1 cup vegetable oil
• 1 cup flour
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• 10 cups water (may wish to substitute some chicken stock)
• 2 bay leaves
• 1/2 teaspoon ground thyme
• 1 (3 1/2-4 lb) roasting chickens, cut into serving pieces
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 lb andouille sausage, cut crosswise into 1/4 inch slices
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• file powder

1. In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
2. Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
3. Add the water/chicken stock & blend into the roux mixture.
4. Add the bay leaves & thyme.
5. Season the chicken with salt and cayenne.
6. Add the chicken to the roux-water mixture & simmer for 1 hour.
7. Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
8. Skim off any oil that has risen to the surface. Remove the bay leaves.
9. Check seasonings. Add more salt & cayenne if necessary.
10. Add the green onion & parsley.
11. Serve immediately in soup bowls over steamed rice.
12. File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.

vegetable oil, flour, onions, bell pepper, celery, water, bay leaves, ground thyme, roasting chickens, salt, cayenne, andouille sausage, green onions, parsley, file powder

Taken from www.food.com/recipe/authentic-gumbo-198851 (may not work)