This one is from "Recipes from the Heart"
1 whole chicken, duck, pheasant. . . boiled & meat cut into bite-sized portions
8 cups water
1 cup corn or peanut oil
1 cup all-purpose flour
1 stalk celergy, finely chopped
2 medium yellow onions, finely chopped
8 cloves garlic, chopped and mashed
1 large bell pepper, chopped
1 bay leaf
1/2 tsp. cayenne pepper
1 tsp white or black pepper
1 pound andouille (or smoked) sausage, browned & sliced into bite-sized pieces
2 Tbsp gumbo file powder
In a large pot, boil the poultry in the 8 cups of water. Cook for about an hour. Remove and debone the meat. Reserve the stock.
In a cast iron skillet heat the oil over medium heat. Slowly add the flour, stirring constantly until the oil and flour form a chocolate-colored roux.
Transfer the roux to a large stockpot and add the celery, onions, parsley, garlic, pepper and seasonings. Cook until the veggies are tender,then add the stock slowly, stirring until well blended, then cover and simmer about 45 minutes.
Add the meat and cover and cook over low heat at least 1 hour, stirring occasionally. Finally, stir in the gumbo file until you can taste it.
Life is just a chance to grow a soul.