Instructions:
- Cook the Chicken:
- In a medium-sized pot, add chicken and cover with 2 quarts of water.
- Bring to a boil, then reduce heat to simmer until chicken is fully cooked, about 20 to 25 minutes.
- Remove chicken from broth, shred into small pieces, and set aside. Reserve 4 cups of chicken broth.
- Prepare the Okra:
- In another pot, combine okra and 1/2 cup of water.
- Bring to a boil, then reduce heat and simmer until tender, about 7 to 9 minutes.
- Drain in a colander and set aside.
- Make the Roux:
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.
- Whisk in flour and cook, stirring frequently, until a dark brown roux forms, about 15 minutes. Adjust heat if needed to prevent burning.
- Saute the Vegetables:
- Add diced onion, bell peppers, celery, and minced garlic to the roux.
- Saute until vegetables are tender, about 8 to 10 minutes.
- Cook the Sausage and Okra:
- Stir in cooked okra, diced tomatoes, and sliced andouille sausage.
- Cook for 10 minutes, stirring occasionally.
- Season the Gumbo:
- Add bay leaf, dried thyme, dried basil, cayenne pepper, salt, and black pepper to the pot.
- Pour in 4 cups of reserved chicken broth. Stir well.
- Simmer:
- Cover loosely and simmer over medium-low heat, stirring occasionally, until gumbo thickens, about 30 minutes.
- Add Chicken and Gumbo Filé:
- Stir in the shredded cooked chicken.
- Turn off the heat and slowly stir in gumbo filé. Avoid boiling after adding filé to prevent stringiness.
- Adjust Consistency and Seasoning:
- Taste and adjust seasoning with salt and pepper if needed. Add more chicken broth for a thinner consistency, if desired.
- Serve:
- Serve hot over steamed rice.
