Chicken Andouille Gumbo

Evangelist Joey Kelly

chicken
andouille or smoked sausage
onion
celery
bell pepper
Tony Cachere's cajun seasoning
thyme
basil
oregano
black pepper
cayenne pepper
garlic powder
onion powder
bay leaves
dried parsley
roux, homemade or commercially jarred
chicken bouillon or stock

Brown mirepois (onion, celery and bell pepper) in cast iron skillet or dutch oven
with vegetable oil until very dark, then add a small amount of water, lower heat,
and simmer until almost black. Add cut up chicken and andouille to pot and brown
slowly. Add generous amount of water or stock, with remaining ingredients. Simmer
at least one hour. Serve soup over cooked rice. Sprinkle a small pinch of ground
sassafras leaves (file') into the soup just before eating.