Two-Pot Chicken
and Sausage Gumbo

Gumbo filé is a ground spice used often in my home state. It is added to gumbos after they are served, never while cooking. The tender shoots of the sassafras bush are harvested after the plant has bloomed and leafed out, and are only to be gathered in the dark of night. The shoots are dried and ground for use in gumbos. We’ve always found it much easier to just buy a jar of the stuff at the grocery store, and sleep on really dark nights.

1 cup vegetable oil, divided

1 cup all-purpose flour

2 pounds boneless, skinless chicken breasts, cut in chunks

2 pounds kielbasa sausage, sliced in rounds

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell peppers

½ teaspoon minced garlic

2 teaspoons salt

½ teaspoon pepper

½ teaspoon Cajun seasoning

6 cups water or chicken broth

2 cups sliced fresh okra (about ½-inch slices) (optional)

½ cup canned diced tomatoes with green chiles, drained (optional)
Gumbo filé powder for serving (optional)

In a Dutch oven make a roux by heating ¾ cup of the oil and adding the flour, stirring constantly until a dark brown color. Do not leave this unattended or unstirred. It will burn easily. (Jarred roux or roux mixes can be used as well.) When the roux is dark but not burned, remove the Dutch oven from the heat. Heat the remaining ¼ cup oil in another large pot and sauté the chicken, sausage, and onions until almost done. Put the meat mixture in the Dutch oven with the roux. Stir in the celery, bell peppers, garlic, salt, pepper, and Cajun seasoning. Add enough water or chicken broth to cover the entire gumbo by at least 1 inch, stirring to fully integrate the roux with the mixture. Bring the contents to a boil, stirring to blend well. Cover, reduce the heat, and simmer for about 45 minutes. If you are using okra, flash cook the okra while the gumbo is boiling. Spread the okra on a baking sheet and bake in the oven at 400 degrees for 20 to 30 minutes, or until slightly crunchy on the outside. This prevents the okra from getting “ropey” or slimy. Add the okra and optional tomatoes to the gumbo after it has cooked for 45 minutes and stir to blend well. Cover and cook for 15 minutes longer. If at any time the gumbo seems too thick, add more water or chicken broth. Serve over cooked rice, and sprinkle with gumbo filé in individual bowls, if desired.

Makes 8 to 10 servings