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Chicken and Smoked Sausage Gumbo

For Stock
1 3-4 lbs whole chicken
2 carrots, rough chop
2 celery stalks, rough chop
1 lg onion, rough chop
1 tbsp black peppercorns, whole
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
3 bay leaves
2 tbsp kosher salt
1/2 bottle red wine
lots water

Gumbo:
shredded chicken, from the stock
1 pound smoked sausage, cut in half moons
1 lg red bell pepper, diced
1 lg yellow onion, diced
3 stalks celery, diced
10 cloves of garlic, minced
2 10 oz cans Rotel tomatoes
6 tbsp butter
6 tbsp flour
1 cup dry red wine
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 bayleaf
2 tsp cayenne pepper (or less if you're a whimp :-) )
1 10 oz bag sliced frozen okra, or sliced fresh okra
10 - 12 cups stock, plus extra if necessary
kosher salt and black pepper
file powder (optional)

Make the stock: Add the chicken, carrots, celery, onion, peppercorns, oregano, thyme, rosemary, basil, bayleaves, salt, and wine into a large stock pot. Add enough water so the ingredients are covered by about an inch of water. Bring the stock pot to a boil over high heat, stirring occasionally, then reduce heat to med-low and simmer for about 1 1/2 hours, or until the chicken meat falls off the bones when you try to pick it up. At this point, remove the chicken from the liquid using tongs, then pick the meat off the bones and set the meat aside. Once all the meat has been removed from the bones, place the carcass back into the stock pot and allow the bones to continue to simmer for another hour. After an hour, strain the stock through a collander into a large heat resistant bowl or another stock pot. Throw away the veggies and bones and reserve the stock. Most likely you'll have more stock than you need for this recipe, but hey! who doesn't love homemade chicken stock sitting in the freezer.

Start the gumbo: Dry out the stock pot and replace it on the stove over medium heat. Add the smoked sausage and saute the sausage for about 5-7 minutes to render out some of the fat. Remove the sausage from the pan and set aside. Melt the butter in the pot. The butter will get frothy as the water cooks out of it. Once this has happened, stir in six tbsp of flour to make the roux. Rouxes are notorious for burning if you walk away from them, so gently stir the roux almost constantly, until it turns a dark, nutty shade of caramel. After you've acheived this color add the diced onions, celery, and bell pepper to the pot - this will stop the roux from further caramelization. Saute the veggies in the roux for about 10 minutes or until the veggies are soft and the onions begin to turn translucent. Add the garlic, cayenne, bayleaf, thyme, basil, and oregano. Stir and continue to saute for another minute. Deglaze the pan with the cup of red wine then add the rotel tomatoes. Simmer for 10 minutes, stirring occasionally. While the pot is simmering, shred the reserved chicken meat into bite-sized pieces. Add the sausage and shredded chicken to the pot. Stir, then add 10-12 cups of chicken stock or enough so that the ingredients are covered by a couple inches of stock. Bring the gumbo to a boil over high heat, then reduce the heat to med-low and simmer for an hour, stirring occasionally. Add the frozen okra directly to the pot (or fresh if that's what you've got). Continue to simmer the gumbo for another 30 minutes, or until the okra is soft and has turned a shade of muted olive green, stirring occasionally. Taste the gumbo, then add salt and pepper as necessary. Continue retasting and reseasoning until the gumbo is to your liking. Serve over long grain, jasmine, or basmati rice and offer file powder on the side, as both an extra thickening agent and a seasoning. If you do offer file, DO NOT add the file to the entire pot of gumbo - file doesn't like to be cooked, and chances are, you're going to be reheating some of this goodness! Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: And The Winner <em>Is</em>... Gumbo!
http://www.whatwereeating.com/recipes/and-the-winner-is/