Forget the Others, THIS is How you Make Gumbo

You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.

Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.

This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.

I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.

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Ingredients for this recipe:

• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼" thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste

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