Ingredients Jump to Instructions ↓

  1. 6 quarts water

  2. 1 chicken (5 pounds ), cut up

  3. 2 large onions, quartered

  4. 4 celery ribs, cut into 3-inch pieces

  5. 6 garlic cloves, coarsely chopped

  6. 2 tablespoons salt

  7. 1 teaspoon garlic powder

  8. 1/2 teaspoon poultry seasoning

  9. 1/2 teaspoon cayenne pepper

  10. 1/2 teaspoon pepper

  11. 1/4 teaspoon white pepper

  12. 1 cup canola oil

  13. 1-1/2 cups all-purpose flour

  14. 1 large onion, finely chopped

  15. 1 pound fully cooked andouille sausage links, chopped

  16. 2 pounds sliced okra

  17. 2 pints shucked oysters

  18. 3 tablespoons gumbo file powder Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones. In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil. Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice. Yield: 20 servings (1-1/4 cups each). Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.


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