Craig's Pretty Easy Chicken and Sausage Gumbo

This easy-to-prepare gumbo owes its origins to a more labor intensive version offered by Treebeards, my favorite Houston restaurant.   Because I've cut some corners to make it much easier, quicker and cleaner to prepare, I dare not call it Treebeards' recipe.  Still, I think my version preserves both the flavor and texture of the fabulous original without all the work and mess.   The success of any gumbo depends upon the quality of the roux (flour cooked in hot oil).  Be patient and resist your fear that the roux is burning.  Stir constantly. Strive for a dark chocolate color.

Ingredients:

15-20 fried chicken boneless breast strips or tenders, cut into 1-inch chunks	I prefer to use Popeye's Cajun Spicy; however the KFC, Hart's, Church's or even the fresh (not frozen) supermarket version will do in a pinch.  DO NOT use chicken nuggets or any other pressed/formed chicken product.
1 Pound Smoked Link Sausage (andouille is preferred, if you can find it), sliced lengthwise and cut into 1/2 inch pieces
2 medium onions, chopped into 1/2-inch pieces
2 bell peppers, chopped into 1/2-inch pieces
4 stalks celery, chopped into 1/2-inch pieces
1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon beef base
1 teaspoon poultry seasoning
1 teaspoon file (don't omit this!)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (less if you like your food pretty bland)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 bay leaves
3 cans chicken broth

In 8+ quart heavy pot over medium-high heat, heat 1 cup vegetable oil until it barely smokes, then reduce the heat until it stops smoking but looks like it is rippling.  Carefully add 1 cup flour.  Whisking continuously, cook roux until it is a dark chocolate brown color, about 10 to 15 minutes.  Don't stop stirring!  Be sure that the roux does not clump and burn.  It will smoke a little while it cooks and produce a nutty-smoky aroma.  Remove from heat and add the vegetables, stirring thoroughly to coat with the hot roux.  Stir in all spices.   Stir in chicken broth and return to heat. Bring to boil, reduce heat and simmer 15 minutes.  Add chicken and sausage and continue to cook about 20 minutes.  Skim off any excess oil before serving.

Serve over hot rice and offer Tabasco sauce to the stout of heart.  A crispy-crusted french bread is the perfect companion for this Ball family favorite.  Laissez les bon temps roullez!

Serves 6+ hungry adults.