Chicken Gumbo

Ingredients

• 1 cup flour
• 3 quarts water or chicken broth
• 1/3 cup vegetable oil
• 4 chicken breasts or 6 chicken legs-thighs
• shelled shrimp (optional)
• 2 medium chopped onions
• 1 garlic clove, chopped
• 3 green peppers, finely chopped
• 4 pieces celery, chopped
• 1 tablespoon file powder (fee-lay)
• 1 teaspoon cayenne pepper
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 1/2 teaspoons ground black pepper
• 1/2 lb smoked ham or sausage, chopped
• 1/2 cup green onion, finely chopped
• 2 tablespoons parsley, finely chopped

Directions

1. 1

   To make dry roux, heat a large (heavy) pan over med/high heat. Add the flour and stir constantly from the middle out until flour is the color of cinnamon (~30 min).

2. 2

   Take the roux out of the skillet and set aside in a bowl.

3. 3

   Bring water or broth to a boil and simmer over med/high heat.

4. 4

   In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).

5. 5

   Drain meat on paper towels and add to simmering water or broth.

6. 6

   Drain all but 3 tbspns. oil from pan and add onions, garlic, peppers, celery, and file powder. Cook over med. heat until onions are soft (~10 min). (The file will become ropy at first, but will liquefy as it cooks.).