Chicken & Sausage Gumbo
  1. Fry ham and sausage in a large cast iron skillet. Remove from pan, set to the side.
  2. Sauté onion with fat from sausage and ham.
  3. Warm chicken broth in large dutch oven, reserving 1 cup of broth to the side.
  4. Add fresh bay leaves, diced tomatoes and entire bag of okra to pot with broth and bring to a boil.
  5. Reduce to simmer. Add shredded chicken, onion, ham and sausage.
  6. Prepare dry roux (see below).
  7. Take ½ cup of roux in small bowl, mix with reserved stock to create a paste in multiple small batches. Use stock from gumbo pot if needed.
  8. Add paste to gumbo pot, stir. Repeat and continue to simmer for a few hours or longer.
  9. Prepare white rice.
  10. Thirty minutes before serving remaining file powder and Tony's Cajun seasoning to taste {careful not to go overboard. Taste before adding more}.
To Make an Instant Dry Roux
  1. Add flour to a cast iron skillet. Turn the heat to medium/medium-low and stir flour constantly until it turns a golden brown color, should take about 25-35 minutes. DO NOT BURN!! DO NOT WALK AWAY.
Serve over rice with warm French bread. Bon Appétit!
Recipe by So Chic Life at