Louisiana Gumbo

• 1 1/2 lbs fresh check diced
• 1 cup butter or oil
• 1 cup flour
• 2 large chopped onions
• 6 ribs chopped celery
• 2 large chopped green peppers
• 1 T minced garlic
• 2 quarts chicken stock
• 1 lb smoked turkey sausage, sliced (or andouille)
• 1 lb sliced okra (frozen is ok)
• 3 cups cooked rice
• File' powder
• Tabasco sauce
• Seasonings: thyme, oregano, basil, bay leaves, red pepper, and kosher salt to taste

1. Saute chicken in 1/2 cup butter or oil until brown. Remove from skilled
2. Add remainder of butter or oil and flour and make a medium brown roux, stirring constantly for 20 minutes.
3. Add celery, onions, peppers,k garlic and seasonings. Cook until glazed. Slowly add chicken stock, reserved chicken and sliced sausage.
4. Saute okra in separate pan; add to gumbo and cook for one hour.
5. To serve: Serve over white rice with a dash of file' powder on top with a splash of tabasco.

butter, flour, onions, celery, green peppers, t, chicken stock, turkey sausage, okra, rice, tabasco sauce, thyme

Taken from www.epicurious.com/recipes/member/views/louisiana-gumbo-1262199 (may not work)