3 Tbsp. Lola’s Spices Cajun Blend
1- Whole Chicken (cut up-about 3 lbs.) 
8 Cups water
1 Onion (diced)

2- Celery ribs (diced)
1 Red bell pepper (diced)
1 Cup Okra (sliced ¼ in)  

2- garlic cloves- crushed and finely chopped)
1 16oz. Cajun style sausage (sliced ¼ in)

1 tsp file powder (or to taste) 
2 Cups cooked white rice

3 Tbsp butter 

3 Tbsp AP Flour

2 stalks green onion chopped *optional garnish

In a large pot over medium to high heat, add whole chicken- cut up (8 pieces) add water- enough to submerse chicken, add 1 Tbsp. Lola’s Spices Cajun blend and allow chicken to cook until fall of the bone tender, about 1 hour to 1 1/2 hours on a slow rolling boil.

Remove chicken from pot and reserve stock. Allow chicken to cool to touch and remove from bone. Strain stock and return to pot.  Cut chicken into 1 in. chunks and return to chicken stock.  **(I reserve the skin- lay flat on foil, with a little oil to keep from sticking, and crisp in the oven/ toaster oven.  I use this for garnish.)

In a pan over medium heat, add oil, onion, celery, bell pepper, okra, garlic, remaining 2 Tbsp Lola’s Spices Cajun blend and sliced sausage.  Sauté until vegetables are soft and sausage begins to brown, about 10 minutes. Next, add vegetables and sausage to chicken stock with chicken meat and simmer on low while roux is prepared. 

In a medium pan, add butter and flour and cook over medium heat, stirring every few minutes -gently until roux turns a dark colored caramel color about 20 minutes. The darker the roux the deeper the flavor.  Be careful when tasting!  The roux will scald your tongue!

Finally, incorporate the roux into stock with vegetables and chicken by stirring slowly. Next add your File powder and allow to simmer for another 15 minutes. 

Serve gumbo over rice, garnish with fresh green onion and your reserved chicken skin.