Charley's File' Gumbo in one hour!
1 packet of Greenwise chicken cut into small chunks
2 teaspoons of all purposes flour
1/3 stick salted butter
1 green bell pepper, diced
1/2 large Vidalia onion, dice
1 teaspoons Kosher salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
2 bay leaves
1 quart chicken broth (cartoned)
2 links andouille sausage, cut into 1/4-inch half circles
1/2 pound Pink Florida shrimp, cleaned and deveined (other varieties will do)
1/2 pound bag of frozen okra (unless you like cleaning and cutting them)
2 1/2 tablespoons Prudhomme's file powder
Heat some olive oil in a large stockpot over medium-high heat. I like my big aluminum soup pot. You choose. Cook the chicken until it is golden brown, maybe a little underdone , because you'll finish the cooking process later in the recipe. Remove with a slotted spoon and set aside. Add the Andouille Sausage, got to find the Andouille! It's the best flayvuh! Remove and set aside. Add the flour to the chicken and sausage juices with a little splash of the chicken broth to loosen it up. You've got to get all that goody off the bottom of the pot. Wisk fast and continuously with a hand wisk. Now, wisk in the butter and cook the roux until it is bubbling and amber / brown. That's where the Gumbo's distinctive color comes from.
Add the peppers, onion, salt, pepper, cayenne, 2 bay leaves and 1/2 the quart of low sodium chicken broth (carton type). Stir well and bring to a boil. When the vegetables are soft, put the chicken and sausage back into the pot and add the remaining broth. Let the gumbo simmer for 1/2 an hour, then add the okra, stewed tomatoes and corn. After 20 minutes, turn off the heat and add your 1/2 lb of shelled butterflied shrimp and put the cover on. The receding heat of the previous boil will quick cook the shrimp to perfection! Ladle a couple of cups of the liquid into a mixing bowl. Dip out a little of the Gumbo liquid in a bowl add your file' and mix it till it dissolves pour it back in, stir. I'm HOHNGRAY! Les' eat!
You can serve this with rice (Jasmine preferably) or any kind of cornbread recipe.