Chicken, Tasso and Andouille Gumbo

Ingredients

• 1 lb andouille sausage, chopped
• 1 lb tasso, chopped
• 1 cup vegetable oil, plus
• 4 tablespoons vegetable oil, for sauteing
• 1 cup all-purpose flour
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 (3 lb)  whole chickens, boiled and shredded
• 8 cups homemade chicken stock
• 1 (14 ounce) can stewed tomatoes, pureed
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• 2 teaspoons Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
• 1 (16 ounce) bag frozen sliced okra
• 1/2 bunch green onion, sliced
• 1/2 bunch flat leaf parsley, chopped
• salt, to taste
• fresh ground black pepper, to taste
• steamed cooked white rice, as much as you like
• hot sauce, to taste
• file powder, to taste

Directions

1. 1

   In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.

2. 2

   Add 1 cup vegetable oilm and allow to heat.

3. 3

   Whisk in flour, and cook until a chocolate color is reached.

4. 4

   Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.

5. 5

   Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.

6. 6

   While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.

7. 7

   After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.

8. 8

   Simmer 20 more minutes.

9. 9

   Serve with rice and allow people to add hot sauce and file, to taste.