2/3 cup vegetable oil
2/3 cup flour
2 cups each chopped white onion and bell pepper
1 1/2 cups chopped celery
1/2 teaspoon each salt, red pepper, black pepper and garlic powder
1/2 teaspoon each file powder, poultry seasoning, and beef base (or 1 boullion cube)
2 bay leaves
5 cups chicken stock (~ 40 oz.)
2 pounds chicken meat (fry chicken dusted in salt, pepper, and garlic powder; remove and mince skin; chop meat into 1-inch pieces)
1 pound andouille or other sausage, sliced
Make a roux by placing oil in skillet over medium-high heat and adding flour slowly, stirring constantly with wire whisk; will take at least 15 minutes. Be careful not to burn. Finished roux will be thick and a dark caramel color. Remove from heat and add onions, peppers, and celery, stirring to coat with roux. Then add spices and stock and bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes.
Add chicken, skin, and sausage and simmer until thoroughly heated, 20 minutes. Yields 4 quarts gumbo (serves 10).