Chicken Yumbo

Ingredients

• 3 lbs skinless chicken thighs, fat trimmed
• salt and pepper
• 1/3 cup sifted flour
• 4 tablespoons vegetable oil
• 2 large onions, chopped
• 3 stalks celery, thinly sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 8 garlic cloves, minced
• 3/4 teaspoon cayenne pepper (to taste)
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh basil, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 6 cups water
• 1 lb smoked turkey sausage, sliced
• 2 cups frozen sliced okra
• 2 teaspoons file powder
• hot sauce, to taste
• 3 cups prepared long grain rice
• 2 green onions, sliced

Directions

1. 1

   Heat oil in heavy 4 qt pot over medium heat. Season chicken with salt and pepper. Cook chicken in hot oil till golden brown and cooked thru. Remove chicken from pan and drain on paper towels.

2. 2

   To prepare roux, turn heat to high, then add flour to very hot oil, stir constantly over high heat till flour is chocolate brown, about 3-5 minutes. Be very careful not to over cook roux.

3. 3

   As roux reaches desired color, add onions, celery and bell peppers and cook for 2-3 minutes, then add garlic, cayenne, oregano, basil, thyme and season with salt and pepper. Slowly add water, stirring constantly to avoid lumps.

4. 4

   Stir in chicken, sausage and okra. Bring to a boil, then reduce heat and simmer for 1 hour. If meat falls from bones, remove skin and bones from pot. Add water as needed.

5. 5

   Return gumbo to boil and stir in file powder. Stir vigorously to avoid lumps until file powder is dissolved. Adjust gumbo with salt and pepper and hot sauce if desired.

6. 6

   Serve over rice and sprinkle with green onions. For heat lovers, make Hot Sauce available on table.