This is just like Seafood Gumbo, but has chicken instead of shrimp!
1 6-pound whole chicken
3 pounds Savoie’s “7 links” mild smoked sausage (Click HERE to get some!)
1 large onion
1 cup celery
1/2 cup garlic
1 cup bell pepper
1 ounce Zatarain’s Gumbo File (Get some Gumbo File right HERE!)
1 can original flavor RO-TEL (Click right HERE to get some RO-TEL!)
1 tablespoon cayenne pepper
5 whole bay leaves
28 ounce bag frozen okra
1/2 cup oil (Use the oil of your choice. It’s for the roux.)
1/2 cup flour
You can use a rotisserie chicken instead of whole chicken and use chicken stock instead of water. The whole chicken just adds lots of flavor and that’s how I recommend making this gumbo.
In a deep soup pot, place whole chicken in the pot and fill pot 3/4 full with water. Chicken should be completely covered. Bring to a boil then add all chopped vegetables except the okra. The okra goes in at the end. Add RO-TEL, bay leaves, Zatarain’s gumbo file and cayenne pepper. Reduce heat to medium and boil for 1 hour with the lid off. When the chicken is tender, remove the entire chicken and place on large platter. Let the chicken cool. Make sure to check for bones in the pot and remove them.
Instructions for The Roux:
Take a frying pan – I use a cast iron skillet – heat it until it’;s gets very hot and add 1 cup oil. Heat the oil in the pan. Add 1 cup flour one tablespoon at a time. Stir constantly until you get a dark brown or chocolate color. Turn it off and set is aside.
While the gumbo is still cooking chop sausage into bite size pieces and add to the pot. Add okra and continue cooking. Carefully add 1 cup dark roux and add 1 tablespoon at a time. Keep stirring until creamy. This is very hot and will splash so be careful. You are almost done. While the gumbo is still cooking debone the chicken and place in the gumbo. When done, remove the excess grease from the top of the pot with a large spoon. Serve with Zatarain’s Rice and French bread.