Chicken and Sausage File' Gumbo

File': The American Indians first used file'. It is produced from the leaves of the native sassafras tree. File' is added to gumbos and soups after they are cooked, just before serving. File' will thicken and add a very delicate flavor.
~Zatarain's





Ingredients:
2 large chicken breasts (or whole chicken if you prefer)
1 lb sausage
 **Note:Andouille sausage is traditional, but any smoked sausage will work fine
1 cup yellow onions, finely chopped
1 cup green bell peppers, finely chopped
1 cup celery, finely chopped
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 cloves garlic, minced
7 cups chicken stock
2 tbsp. File' powder

** Note: (You can use okra in the place of file' powder to thicken the gumbo. I do not care for okra, so I make with the file' powder. You can also add shrimp or any other seafood to this recipe. You may need to adjust your broth measurement to accomodate the additions)

Seasoning Mix
1 tsp salt
1 tsp paprika
1 tsp white pepper (omit if you don't have, doesn't change flavor that much)
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1/2 tsp dry mustard
1/2 tsp black pepper
1/2 tsp ground cumin
1 tbsp parsley flakes

Directions
Boil chicken (or chicken breasts..Note, if I use chicken breast, I will generally add a little boullion to the water while boiling). Make your roux while you are boiling chicken. In a heavy pan, preferably a cast iron skillet, add the vegetable oil and heat over high heat. Lower the heat, and add the flour and CONSTANTLY whisk until the roux is a dark reddish-brown, almost black (this may take about 20 minutes). Almost as important as the color, is the smell. This takes practice, but really very easy. BE CAREFUL not to let the roux BURN. If it burns, dump it and start over! When the roux is the right color and smell, add the chopped vegetables (except garlic) and stir. Add the seasoning mix; stirring frquently. Cook for about 10 minutes. Remove your chicken from the water when done; set aside to cool. Spoon your roux mixture to your boiling water. Add your sausage and minced garlic to the pot. Debone or shred chicken breast and add back to the pot. Simmer over low heat for about 45 minutes. Turn off heat, and add file' powder just before serving. Serve over cooked white rice and garlic bread. **You can also add additional file' powder to individual serving if you deire more **