Chicken and Sausage Gumbo

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