Ingredients:
· 4.5 C. dark Cajun roux
· 1.5 onion, diced
· 8 sprigs thyme, stripped
· 3 stalks celery, diced
· 2 green peppers, diced
· 12 cloves garlic, minced
· 1 ½ # Andouille sausage, cut into pieces (Usinger's brand - From the Cheese Haus on 21st Street)
· 1 rotisserie chicken, shredded
· 1 gallon chicken stock, homemade
· 1 x 28 oz. can diced tomatoes, drained
· 4 bay leaves
· 1 bunch green onions, sliced (separate the white and green parts)
· 1 C. chopped parsley
· Salt and pepper, to taste
· Hot sauce to taste
· Cajun seasoning, if desired
· 2 T. file
Preparation:
1. In a large dutch oven, heat the roux over medium heat. Add the ½ of the onion, thyme, and sliced white part of the green onion. Cook until the onions are soft. Next add the celery and cook for about 4 minutes. Then add the rest of the onions, green bell pepper, and season with salt and pepper. Stir occasionally! Next add the garlic and sausage. Cook for another 3-4 minutes, stirring occasionally!
2. Next add the stock – ½ C. at a time until all of the stock is stirred into the roux. Then add the diced tomatoes and the bay leaves. Bring the gumbo up to a rolling simmer and let it reduce for 1-1 ½ hours. After it has reduced, add the shredded chicken, sliced green onions (green parts), and the chopped parsley. Continue simmering for another 10-30 minutes.
3. Season up the gumbo with hot sauce and cajun seasoning, if desired. The gumbo should be 80-85% thickened. Remove the bay leaves and place in the refrigerator for 1-2 days to let the flavors meld together.
4. After 1-2 days, reheat the gumbo, covered, over medium low heat until hot. Remove the lid and let the gumbo finish reducing until just about the desired thickness. About 10 minutes before serving, turn the heat off and add the file and stir in well.