Chicken Gumbo

1       whole   chicken

24-32 oz         chicken stock

1 ½    c           flour

1       c           oil (vegetable, canola, peanut, or grapeseed)

2       stalks    celery, chopped

1       large     bell pepper, chopped

1       large     onion, chopped

1       tsp        garlic powder

2       tsp        pepper

1       tbsp      salt

4                   bay leaves

1       tsp        file

1       tsp        red pepper

Boil chicken for 1 hour 15 minutes. Brown the oil and flour to make the roux. Mix vegetables into roux to cook, and then add stock--some from the pot, some from the box—until desired consistency is reached. Stir until smooth. Add spices and pieces of chicken.  Cook on low-medium heat for 90 minutes.

From Cindy Womack - 3 hours