Chicken and Andouille Smoked Sausage Gumbo (Creole Stew)

• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 2 pounds okra, chopped
• 3/4 cup finely chopped celery
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper
• Vegetable oil
• 1 1/2 quarts chicken stock
• 1 cup chopped tomatoes
• 2 cups tomato juice
• 1 tablespoon file powder
• 1/2 pound andouille sausage
• 1 teaspoon minced garlic

1. 1 cup finely chopped onion 1 cup finely chopped green bell pepper 2 pounds okra, chopped 3/4 cup finely chopped celery 1 1/4 cups flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper Vegetable oil 1 1/2 quarts chicken stock 1 cup chopped tomatoes 2 cups tomato juice 1 tablespoon file powder 1/2 pound andouille sausage 1 teaspoon minced garlic
2. In a bowl, combine the onions, bell peppers, okra and celery; set aside.
3. Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated.
4. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
5. Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible.
6. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
7. Place the pan over high heat.
8. Using a long handled whisk, gradually stir in remaining flour.
9. Cook, whisking constantly, until a roux is formed and is a dark red-brown.
10. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker.
11. Return to a low heat and cook until the vegetables are soft.
12. In a separate large pot, bring the chicken stock to a boil.
13. Add the roux by spoonfuls to the boiling stock, stirring between each addition.
14. Reduce to a simmer and add the andouille and remaining ingredients, except file powder.
15. Simmer for 45 minutes.
16. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice.
17. Add to the gumbo.
18. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
19. Serve gumbo on a mound of cooked rice.

onion, green bell pepper, okra, celery, flour, salt, garlic, ground red pepper, vegetable oil, chicken stock, tomatoes, tomato juice, file powder, sausage, garlic

Taken from www.foodnetwork.com/recipes/chicken-and-andouille-smoked-sausage-gumbo-creole-stew-recipe.html (may not work)