There was a lot of okra from our garden so I put together this recipe to use some of that okra. My wife never cared for gumbo before but she tried this and thinks it’s really good. We will be making this again for sure.
1Cook sausage in a skillet, breaking it apart into small pieces. Cook until all pink is gone and sausage is browned. Remove from skillet and set aside on paper towels to drain until needed.
2Put chicken in a pot and add enough water to cover chicken. Add salt to the water and boil chicken for about 20 minutes. Remove chicken from pot (set cooking water aside and keep till needed) and when cooled enough to handle, remove meat from bones. Chop meat into small pieces and set aside until needed.
3In a large Dutch oven or soup pot heat 3 Tbsp olive oil and add the chopped onion. Cook until onion is translucent, about 5 minutes, then add the garlic and cook for another minute.
4Add sliced okra, celery, bell pepper, tomatoes, bay leaves, and the all-purpose flower. Cook this stirring for 5 minutes then add 4 cups of the liquid from the chicken pot. Bring this to a boil, then reduce heat to a simmer and cook for about 30 minutes. Stir this now and then while cooking, to keep the flower from sticking on the bottom.
5After cooking for about 20 minutes, add sausage, chicken, salt, pepper, thyme, and a little cayenne pepper to taste. Careful with the cayenne, you can always add more but you can’t take any out. Cook for another 10 minutes and turn off the heat.
6Stir in 2 tsp file. Ladle gumbo into bowls and add a scoop of hot rice. Serve with hot sauce on the side. Enjoy!