Chicken Andouille Gumbo

• 1 chicken (2 1/2 lb.)
• 3 qt. water
• 1 1/2 lb. fresh okra
• 1/2 c. flour
• 1 large bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes
• 1 lb. Andouille sausage, sliced (or smoked sausage if Andouille is not available)
• 1 bay leaf
• 1 tsp. thyme
• 1 tsp. basil
• 2 tsp. cayenne pepper
• 1 tsp. black pepper
• 2 tsp. salt
• 1 tsp. gumbo file

1. Cut chicken into eight pieces; cover with water and simmer approximately 1 hour, until chicken is tender and easily removed from the bones.
2. Pour off stock and set aside.
3. Allow chicken to cool; debone and set aside.
4. Meanwhile, slice okra and saute in about 2 tablespoons of oil until all ropiness is gone (about 1/2 hour).

chicken, water, fresh okra, flour, bell pepper, stalks celery, garlic, tomatoes, andouille sausage, bay leaf, thyme, basil, cayenne pepper, black pepper, salt, gumbo file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773280 (may not work)