Ingredients
-
2 bay leaves
-
2 tablespoons all-purpose flour
-
2 tablespoons butter
-
1 onion, chopped
-
1 tablespoon chopped garlic (2-3 cloves)
-
2 cups sliced smoked sausage
-
4 large boneless chicken breasts, diced
-
4 cups chicken broth
-
1 (28 ounce) can diced tomatoes
-
2 cups cut okra
-
1 teaspoon dried thyme
-
1 teaspoon file powder
-
salt and pepper
-
1 green bell pepper, chopped
Instructions
- In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
- Add the onion, pepper, and garlic and saute for 2 minutes.
- Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
- Add the file powder and salt and pepper to taste.
- Remove and discard the bay leaves.
- Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.