Ingredients
6 quarts water1 chicken (5 pounds), cut up2 large onions, quartered4 celery ribs, cut into 3-inch pieces6 garlic cloves, coarsely chopped2 tablespoons salt1 teaspoon garlic powder1/2 teaspoon poultry seasoning1/2 teaspoon cayenne pepper1/2 teaspoon pepper1/4 teaspoon white pepper1 cup canola oil1-1/2 cups all-purpose flour1 large onion, finely chopped1 pound fully cooked andouille sausage links, chopped2 pounds sliced okra2 pints shucked oysters3 tablespoons gumbo file powderHot cooked rice
Preparation
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.
