Chicken-Andouille Gumbo

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Ingredients

1 1/2 gallons water

1 (4-pound) chicken, cut up

5 bay leaves

5 parsley sprigs

3 whole garlic cloves

1 pound andouille or smoked sausage, diced

2 medium onions, chopped

1 large green bell pepper, chopped

1 large celery rib, chopped

3 tablespoons minced garlic

4 chicken bouillon cubes

1 1/4 cups vegetable oil

1 1/2 cups all-purpose flour

1 tablespoon salt

1 teaspoon ground red pepper

1 teaspoon ground black pepper

1 bunch green onions, chopped

1/2 cup chopped fresh parsley

1/2 teaspoon filé powder

Hot cooked rice

Directions 

Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.

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