Gumbo is a history lesson of the delta region and is a true locavore dish … if you are from New Orleans.

• 2 quarts of chicken stock
• 1 bay leaf (preferably fresh)
• 1 cup of oil or a mixture of animal fat (Andouille sausage drippings or bacon fat) and oil
• 1 lb of chicken thighs cut into 1/2 inch pieces
• 1 1/2 pounds of cooked Andouille sausage, sliced
• 1 cup of flour
• 4 cups of diced onions
• 2 cups of diced celery
• 2 cups of diced green pepper
• 2 cloves of minced garlic
• 22 oz of diced tomatoes
• 2 cups of sliced okra (fresh preferred but frozen works nicely)
• Cajun seasoning (optional)
• File´(optional)
• Chili sauce (optional)

In a stock pot, heat the chicken stock with the bay leaf. Keep it simmering through the following steps.

Heat the oil (or the mix of animal fat and oil) in a large dutch oven – a heavy pot is very important to ensure a even browning of the roux and the chicken and sausage. Brown the chicken in the oil. Once the chicken starts to brown, add the sausage and cook until the sausage browns slightly. Remove chicken and sausage from pot using a slotted spoon. Reserve.

Sprinkle the flour into the oil and use a whisk to incorporate the flour into the oil. This is known as a roux. Cook the roux until the roux darkens to the color of molasses.

Add onions, celery and green peppers. Stir into the roux using a wooden spoon and cook for 2 minutes. Add the garlic and continue to cook until the vegetables are softened.

Add the chicken stock and scrape the bottom to get all the browned bits from the bottom of the pot (frond). Add tomatoes and bring to a boil.

Simmer for 1 hour. Add the browned chicken, sausage and sliced okra and cook for another 15 minutes.

Serve with Cajun seasoning, file and chili sauce at the table.

Makes 8 generous 2 cup servings.