2 lb. boneless chicken (or whole chicken, cut-up)
8 cups water
2 bay leaves
4 chicken bouillon cubes
salt and pepper, to taste
1 cup finely diced onion
1 cup finely diced green bell pepper
1/2 cup finely diced celery
1/4 cup (1/2 stick) butter
1/4 cup vegetable shortening or oil
1/2 cup all-purpose flour
3 tbsp. minced garlic
1 lb. andoullie (where available) or smoked sausage
16 oz. frozen okra
Cajun seasoning (optional)
2-3 cups hot cooked rice

In medium stock pot, boil the chicken in the water with bay leaf, bouillon and salt and pepper. While it's boiling (about 30 minutes, longer with bones), cut up all vegetables (you can put them all in one bowl). Remove chicken from broth. Keep broth warm, dice or bone chicken and set aside.

In large stock pot over medium-high, heat butter and oil until almost smoking. Whisk in flour and continue to whisk constantly. (Be careful not to splash it on you, it sticks!) Once the roux starts to brown, it will go quickly. When it reaches the color of peanut butter, add minced garlic and quickly dump in all vegetables, all at once. It will thicken like dough, but continue to stir for about 3 to 4 minutes.

Slowly stir a cup or so at a time of chicken broth into the roux until it is the consistency of thick gravy, then add remaining broth and stir well to remove clumps. Your soup should now be a creamy color, and fairly thick. Cover the pot and simmer at least 30 minutes. (Test the green pepper, and simmer until it's as tender as you like it). Add the sausage and chicken and simmer an additional 20 minutes. Stir in okra and season to taste.

Serve over fluffy hot rice, topped with a little file' powder. Enjoy!

Serves about 6 hungry people.

Note: You can freeze the leftovers and enjoy this gumbo again, hassle free.

Submitted by: Ashley Smith