2 lb chicken thighs, boneless and skinless
1 lb okra, cut into 1 inch slices
1/2 cup unsalted butter
1/2 cup flour
1 1/2 cups diced yellow onion
1 1/2 cups diced bell pepper
1/3 cup diced celery
4 cloves garlic, minced
2 cups diced tomatoes, canned or fresh
12 oz andouille sausage, precooked and diced
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1 tsp cayenne pepper
1/2 tsp black pepper
1 tsp kosher salt
1 tbsp gumbo file
In a large pot, add chicken thighs and enough water to cover them. Bring to a boil, then lower temperature and simmer until fully cooked. Strain water and reserve. Let cool, then either chop chicken into chunks or shred. Set aside.
Add the okra and 1/2 cup of water to a small pot and bring to a boil, then reduce heat to a simmer and cover. Cook until tender, about 7-9 minutes. Drain water and set aside.
Combine the 1/2 cup of butter and 1/2 cup of flour and cook on medium heat. Stir with a whisk constantly and cook until dark brown and nutty smelling. Make sure it does not burn. Add the onion, bell pepper, celery and garlic. Saute until tender and onion is transparent.
Add the cooked okra, tomatoes, and sliced andouille sausage. Cok for about 10 minutes, then add the bay leaf, thyme, basil, cayenne, black pepper, and salt. Add 4 cups of reserved chicken broth from earlier and stir. Add more water if you desire less thick gumbo. Simmer on medium low for 30 minutes with the pot almost covered.
Add the shredded chicken and simmer for 15 more minutes to absorb flavor. Turn off heat and add file if desired. Taste and season according to taste. Serve over rice.