Chicken-Andouille Gumbo

• 1 1/2 gallons water
• 1 (4-pound) chicken, cut up
• 5 bay leaves
• 5 parsley sprigs
• 3 whole garlic cloves
• 1 pound andouille or smoked sausage, diced
• 2 medium onions, chopped
• 1 large green bell pepper, chopped
• 1 large celery rib, chopped
• 3 tablespoons minced garlic
• 4 chicken bouillon cubes
• 1 1/4 cups vegetable oil
• 1 1/2 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 1 bunch green onions, chopped
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon file powder
• Hot cooked rice

1. Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
2. Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
3. Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in file powder. Serve over hot cooked rice with hot sauce, if desired.

water, chicken, bay leaves, parsley sprigs, garlic, andouille, onions, green bell pepper, celery, garlic, chicken bouillon cubes, vegetable oil, flour, salt, ground red pepper, ground black pepper, green onions, parsley, filue powder, rice

Taken from www.myrecipes.com/recipe/chicken-andouille-gumbo-0 (may not work)