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Chicken-Andouille Gumbo

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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

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2 medium onions, chopped

1 large green bell pepper, chopped

1 large celery rib, chopped

3 tablespoons minced garlic

4 chicken bouillon cubes

1/2 cup vegetable oil

1/2 cup 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 filé powder (Gumbo filé powder is a necessity for cooking authentic Creole or Cajun cuisine. If you don’t have any you can use just a pinch or so of brown gravy mix)

Hot cooked rice

Bring first 5 ingredients to a boil in a large pot; cover, reduce heat and simmer 1 hour. Remove the chicken, reserving broth. Remove the skin and bones from the chicken. Coarsely chop the meat and 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.

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.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, add filé powder and stir well. Serve over rice.

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