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Export 27 ingredients for grocery delivery
Step 1
1 For the chicken seasoning mix: Whisk together the salt, the black, white and cayenne peppers, the garlic and onion powders
Step 2
2 ground bay leaves, file powder, dried basil and sweet paprika in a container with a tight-fitting lid
Step 3
3 For the gumbo: Heat the oil in a large stockpot over high heat until the oil shimmers
Step 4
4 Add the flour and, using a wooden spoon or spatula, stir constantly to form a roux; make sure to keep it moving
Step 5
5 Cook for about 20 minutes, or until the roux becomes a dark reddish brown
Step 6
6 When the desired color is reached, add the onions, bell pepper, celery and garlic, stirring to coat
Step 7
7 Cook for 2 to 4 minutes, stirring constantly
Step 8
8 Reduce the heat to medium
Step 9
9 Use the 2 teaspoons of chicken seasoning mix to season the chicken pieces all over, then add half of them to the pot, moving the roux to the sides as needed
Step 10
10 Cook for 5 minutes, until lightly browned, turning the pieces as needed
Step 11
11 Transfer to a platter and add the remaining chicken; repeat the cooking process, then return all the chicken to the pot
Step 12
12 Add the broth, stirring until the roux is thoroughly incorporated
Step 13
13 Add the sausage, bay leaf, dried basil, garlic and onion powders, the white, cayenne and black peppers, the hot pepper sauce and salt, stirring to combine
Step 14
14 Increase the heat to medium-high and bring to a boil, stirring, then reduce the heat to medium-low
Step 15
15 Cover and cook for 1 1/2 hours, stirring occasionally
Step 16
16 Uncover and add the file powder, stirring to combine
Step 17
17 Cover and cook for 2 1/2 hours; the gumbo will darken and thicken somewhat and the chicken will be falling off the bone
Step 18
18 Discard the bay leaf and any bones that are free-floating or easy to pick out
Step 19
19 Uncover and add the scallions and parsley, stirring to combine
Step 20
20 Cook uncovered for 7 minutes; taste and add file powder as needed
Step 21
21 Divide among individual bowls; serve hot
Step 22
22 If storing, cool to room temperature and apportion with equal amounts of chicken in several containers with tight-fitting lids
Step 23
23 Refrigerate for up to 3 days, or add servings of cooked white rice to each container, leaving an inch of headspace, then seal and freeze for up to 6 months