Dede's Chicken & Sausage Gumbo

From the kitchen of: Debi McAfee

Description:
This is WONDERUL!!!   A great fall or winter stew/gumbo!

Ingredients:
1 whole chicken
2 cups chopped onion
2 cups chopped bell pepper
4 to 5 carlic cloves, crushed
1 1/2 cups celery
1 1/2 cups flour
1 1/2 cups oil
2 cups okra
1/2 pound smoked sausage
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon thyme
3 to 5 bay leaves
1/2 to 1 teaspoon cayenne pepper
salt to taste
1 to 2 cups chopped tomatoes
1 to 2 teaspoons file

Directions:
Boil chicken in 5 to 6 quarts of water.   Save water for broth.   Remove chicken from the bone.   In large cast iron skillet, prepare a roux with the oil and flour.   Over medium to high heat, get some of the oil hot and add the flour gradually, stirring constantly, until you have used all the flour and whatever oil is needed. This will   take 20 to 30 minutes and the roux should be at least as dark as cocoa.   To the roux, add the onion, bell pepper, garlic, celery and saute 5 to 10 minutes.   Add the okra and saute a few miuntes more.   Remove from heat.   Have the chicken broth boiling in a large pot and gradually add the roux and vegetables, stirring constantly.   Add the roux mixture 1 spoonful at a time...   Allow this to boil 15 to 20 minutes.   Add the chicken and all the spice and reduce the heat to a simmer.   Cut the sausage into small pieces and saute enough to brown.   Add to pot.   Add tomatoes and simmer 1 1/2 to 2 hours.   Eat over rice.   Best if cooked a day before eating.

Number Of Servings:about 10-12 servings

Preparation Time:This is more time consuming....but well worth it!!!