Chicken and Sausage Gumbo

I don't pretend to be an expert at making Gumbo. However, I searched everywhere for a recipe that my family would like. This takes a lot of work but is very tasty. I realize that "credible" gumbo is not made with Okra but...what else do you do with all the Okra everyone gives ya?

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons salt
• 1  teaspoon pepper
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1 1⁄2 tablespoons gumbo file
• 1 1⁄4 cups flour
• 3  lbs chicken, cut up
• 1  cup  oil
• 1  lb smoked sausage, cut into 1/2-inch pieces (or andouille)
• 1  cup onion (chopped)
• 1  cup bell pepper, chopped
• 3  garlic cloves, finely chopped
• 1  cup okra, chopped (or more if you like)
• 8  cups  chicken stock
• 1  tablespoon paprika
• 4  cups rice, cooked (I cook mine in a rice cooker while preparing other ingredients)

Directions

1. Mix 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder; then rub mixture on the chicken pieces and set aside for 30 minutes.
2. Place 1/2 cup flour in a bag and add chicken pieces; Shake well to coat the chicken. Using 1/2 cup of oil, fry the chicken in a skillet until crust is brown on both sides (about 5 minutes). Remove chicken from skillet and drain.
3. In the same pan, cook the sausage until browned. Remove from heat, drain and set aside with the chicken.
4. Mix 3/4 cup flour and 1/2 cup of oil in a large heavy saucepan over medium heat and stir to mix. Continue cooking and constantly stirring until the roux is a dark chocolate brown. (you might need some help, this part can take 30 min). Do not cook on too high of a heat setting. If it begins to cook too fast, remove from the heat and keep stirring mixture.
5. Add chopped vegetables and stir thoroughly. Mixture will be sticky. Cook for about 5 minutes. (adding the veggies stops the browning process).
6. Add the chicken stock 1 cup at a time until it is well blended. Add the remaining seasonings, paprika, file', chicken pieces and sausage. Simmer for 1 1/2 hours. Serve over rice. Serves 8.