Updated Gumbo Recipe

This past weekend I made Gumbo for the missionaries. I didn't have much time, so I altered the recipe, and I loved it even more than my first recipe! So here is my altered, simpler version of good ol' Mississippi Gumbo! When I made it this way, it only took me 1 hour before we actually ate (compared to 2 or 3 before). Again, I prefer to use my kitchen-aid food processor for the vegetables so that they are finely chopped, plus that way I don't have to worry about onion tears! And, I found a cheaper version of andouille sausage at Wal-Mart: Farmer John's Hot Louisiana Sausage. I also found that preparing the meats and vegetables in the morning and refrigerating them until I'm ready to add to the gumbo cuts out alot of hassle during the actual process of making the gumbo. This is great served with cornbread, and it serves A LOT of people (we had 4 missionaries over, and each of us had two bowls with leftovers!).

Mississippi Gulf Coast Gumbo

Ingredients:
1 whole chicken
2 tsp. chile powder
1 Tbs. poultry seasoning
2 tsp. onion powder
10 oz. bag frozen medium shrimp (already cooked/pink)
1 package andouille sausage
3 Tbs. butter
2 cloves garlic, minced
1 onion
2 green peppers
2 celery stalks
2 tsp. thyme
2 tsp. parsley
1/2 cup butter
1/2 cup flour
4 cans chicken broth
28 oz. can diced tomatoes
14 oz. can chile ready diced tomatoes
3 bay leaves
1 tsp salt
Dash of pepper
1 Tbs. hot sauce
1 tsp. file powder
Rice

Directions:
1. The night before you make the gumbo, cook the whole chicken in the crock pot: Make 5 balls out of aluminum foil and place in crock pot. Place chicken on top of the balls and sprinkle top with chile powder, poultry seasoning, and onion powder. Cook on low for 10 hours. When the chicken is done in the morning, allow to cool and then remove meat from bones and place in a large bowl or ziploc bag.
2. Slice sausage links in half, and then into 1/2 inch pieces. In large skillet, cook sausage until browned. Combine with chicken. Thaw shrimp and remove tails. Combine with sausage and chicken. Refrigerate until ready to add to gumbo.
3. Dice onion, peppers, and celery. Melt 3 Tbs. butter in a large skillet and saute vegetables, garlic, thyme, and parsley until vegetables are tender. Place in medium bowl or ziploc bag and refrigerate until ready to add to gumbo.
4. About 1 hour before you are ready to eat, begin to make gumbo. Make a roux with butter and flour. Whisking constantly, cook 10 minutes or until roux turns brown. DO NOT BURN! It should have a nutty flavor and scent. Add chicken broth. Whisk and simmer 15 minutes.
5. Add vegetables to broth mixture. Add tomatoes and bay leaves and simmer for 3o minutes. Add meats, hot sauce, file, salt & pepper. Simmer 5 minutes and adjust seasoning. Serve over rice.