Ingredients

• 4 1/2 lbs whole chickens
• 2 whole cloves
• 1 carrot, peeled and sliced
• 4 -8 sprigs fresh parsley
• 1 bay leaf
• 1 large onion, sliced
• 1 celery rib
• 1/2 cup white wine
• 6 -8 black peppercorns
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 1/2 lbs fresh okra, chopped
• 1/3 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 medium sized yellow onions, chopped
• 2 small green bell peppers, chopped
• 3 stalks celery, chopped
• 4 garlic cloves, minced
• 1 large tomatoes, chopped
• 1 (28 ounce) can diced Italian-style tomatoes, undrained
• 1 1/2 lbs cooked smoked sausage, sliced in 1/3-inch pieces
• 1 1/2 bay leaves
• 1 tablespoon salt
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons file powder

Instructions

1. Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.

2. Reduce heat and simmer until chicken is tender (approx. 1 hour).

3. Using tongs, remove chicken to a strainer and cool.

4. Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.

5. Remove meat from bones in pieces and reserve to add to gumbo later.

6. Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.

7. Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.

8. Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.

9. Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.

10. Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).

11. Spoon off any fat from surface of gumbo.

12. Add chicken and file powder and simmer 15 more minutes.

13. Serve in bowls over steamed white rice.