Prep. time: 15 minutes
Cooking time: 2-3 hours

Gumbo is a classic of Creole and Cajun cooking, traditionally served on plain rice, according to Charlotte Stead of the Cookin' Cajun' Cooking School in Louisiana.

This gumbo is typically Cajun because it is thickened with filé powder, made from ground sassafras leaves. It is added directly at the table to each bowlful, since it cannot be cooked.

1. In a heavy pot, brown the chicken pieces in 125 ml (1/2 cup) oil for a few minutes; remove and set aside;
2. to the same oil, add the flour and cook to a dark brown roux. This dark roux is typical of Cajun cooking: although it has lost most of its thickening power by this point, it adds an incomparable toasty, nutty flavor. It should be cooked from 25-60 minutes, stirring constantly;
3. add the onions and brown; add the pepper and celery; cook for 5 minutes; add the stock, seasonings (except filé powder) and bring to a boil; reduce the heat;
4. add the chicken and andouille; simmer from 2-3 hours;
5. garnish with chopped green onions and parsley; bring to the table; thicken with filé powder;
6. if you don't have filé, the gumbo can be thickened 10 minutes before the end of the cooking time with a little cornstarch dissolved in cold water.