Chicken Gumbo

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too.

• Ready In: 2 hrs 20 mins
• Serves: 12
• Yields: 12 bowls

Ingredients

• 1  cup flour
• 3  quarts water or 3  quarts chicken broth
• 1⁄3 cup  vegetable oil
• 4  chicken breasts or 6  chicken legs-thighs
•  shelled shrimp (optional)
• 2  medium  chopped onions
• 1  garlic clove, chopped
• 3  green peppers, finely chopped
• 4  pieces celery, chopped
• 1  tablespoon file powder (fee-lay)
• 1  teaspoon cayenne pepper
• 1  bay leaf
• 1  teaspoon dried thyme
• 1 1⁄2 teaspoons ground black pepper
• 1⁄2 lb smoked ham or 1⁄2 lb sausage, chopped
• 1⁄2 cup green onion, finely chopped
• 2  tablespoons parsley, finely chopped

Directions

1. To make dry roux, heat a large (heavy) pan over med/high heat. Add the flour and stir constantly from the middle out until flour is the color of cinnamon (~30 min).
2. Take the roux out of the skillet and set aside in a bowl.
3. Bring water or broth to a boil and simmer over med/high heat.
4. In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).
5. Drain meat on paper towels and add to simmering water or broth.
6. Drain all but 3 tbspns. oil from pan and add onions, garlic, peppers, celery, and file powder. Cook over med. heat until onions are soft (~10 min). (The file will become ropy at first, but will liquefy as it cooks.).