Dear gumbo, you're great. Sincerely, mea.


1 lb chicken breast, cut into small pieces

6 oz andouille sausage, cut into small pieces

3 tablespoons olive oil

1/2 cup flour

4 tablespoons butter

1 onion, diced

3 cloves garlic, diced

2 stalks cerely, diced

2 carrots, peeled and diced

1 red bell pepper, stemmed, seeded, diced

2 1/2 cups chicken stock

2 tablespoons worcestershire

2 bay leaves

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon file gumbo

3/4 teaspoon oregano

3/4 teaspoon thyme

1 14.5 oz tin whole peeled tomatoes, chopped and with juices

juice of 1 lime

1 bunch scallions, diced

1 small bunch fresh parsley, chopped

In a large heavy bottomed pot, heat 1 tablespoon olive oil and cook chicken.  Set chicken aside.  Add 1 tablespoon olive oil to pot and cook sausage.  Set sausage aside with chicken.  To make the roux, melt 4 tablespoons butter in pot.  Sprinkle in flour and cook until the mixture the color of chocolate, being careful not to burn the roux.  This may take 10-20 minutes.  Remove pot from heat and allow to cool for 10 minutes.

Add 1 tablespoon olive oil and return to heat. Add onion, garlic, celery, carrot and bell pepper.  Stir to coat vegetables in the roux.  Cook for 10 minutes stirring frequently.  Add stock, sausage, chicken, worcestershire, bay leaves, paprika, salt, garlic, black pepper, cayenne pepper, file gumbo, oregano and thyme.  Bring to a boil, reduce heat and simmer, covered 30  minutes.    Add canned tomatoes.  Cover and simmer 30 minutes more.  Add juice of one lime.  Serve with white rice and garnish generously with scallion and parsley.