Chicken Gumbo

• First make the chickem
• You will need:
• 3 lb chicken (organic)
• 1 plus 1/2 teaspoon salt, divided
• 1/2 teaspoon garlic powder
• 1/2 plus 1/4 teaspoon cayenne pepper, divided
• 1/2 teaspoon ground pepper
• 1/2 teaspoon paprika
• (or in lieu of above prep, just go out and get a chicken thats already cooked!)
• For the Gumbo itself:
• 1/2 cup light olive oil (for frying)
• 1 cups all-purpose flour
• 1 green bell pepper, diced fine
• 1 red bell pepper diced fine
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 6-8 cups chicken stock, heated
• 3/4 pound okra, sliced
• 2 garlic cloves minced
• 1 bay leaf
• 1 pound andouille sausage, sliced and diced

1. Heat oven to 425 degrees. Use fork to prick the chicken all over and then sprinkle generously on all sides with salt, garlic powder and cayenne, rubbing the spices in after all three have been applied. Put chicken in roasting pan and cook approximately 20 minutes and then reduce temp to 375. Total roasting time should be about 35-45 minutes, until juices run clear. Remove from oven and rest.
2. Chop the onions, bell pepper and celery, combine in a bowl, and set aside.
3. In a large, heavy dutch oven casserole pot, heat oil until very hot.
4. Make roux:
5. While the oil is heating, combine the flour, 1/2 tsp salt, and cayenne. Add gradually to oil and stir to incorporate. Cook, whisking constantly, until this becomes dark brown (about 5 minutes). Be very careful not to scorch the mixture, or to splash any onto your skin as you stir. REMOVE FROM THE HEAT AT THIS POINT, add the vegetable mixture and stir until the vegetables are all coated. Return the pan to low heat, and cook, stirring constantly, for about 5 minutes.
6. Check that the stock has reached a boil. Add to the roux/vegetable mixture in SPOONFULS (This stuff will burn you if you spash), stirring with the whisk after each addition. Return to a boil and stir in the Okra, Andouille, and the minced garlic. Simmer on medium low heat uncovered for 30-40 minutes so that it thickens up.
7. While the gumbo is cooking, remove the skin from the chicken, and cut off as much meat as you can. Cut the meat into small pieces. When the gumbo is cooked, add the chicken meat. Ladle over cooked rice and my corn bread. (Mommy's famous cornbread recipe).

will, chicken, salt, garlic, cayenne pepper, ground pepper, paprika, light olive oil, flour, green bell pepper, red bell pepper, yellow onion, stalks celery, chicken stock, okra, garlic, bay leaf, sausage

Taken from www.epicurious.com/recipes/member/views/chicken-gumbo-1218353 (may not work)