This Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.
Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.
Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.
Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn.
Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat.
Meanwhile, bring the broth to a boil in a large Dutch Oven.
Add about half a cup of the roux mixture to the low sodium broth, stirring rapidly with the whisk. Continue adding the roux mixture, about half a cup at a time, continuing to stir rapidly and constantly.
Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.