CHICKEN OKRA SAUSAGE GUMBO

CHICKEN OKRA SAUSAGE GUMBO

1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste

Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.

Yield: 18 servings.