Ingredients

• 1 , 3 pound
• 6 cups water , or more as needed
• 1 cup millet flour
• 0.75 cups vegetable oil
• 1 white onion , chopped
• 1 green bell pepper , chopped
• 3 cloves garlic , chopped
• 1 pound andouille sausage , cut into bite-size pieces
• 3 stalks celery , chopped
• 0.5 cups chopped green onion
• 3 bays leaves
• 2 teaspoons salt
• 0.25 teaspoons dried thyme
• 0.25 teaspoons cayenne pepper
• 1 tablespoon file powder

Instructions

1. 1 Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
3. 3 Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
4. 4 Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
5. 5 Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
6. 6 Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
7. 7 Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

Nutrition per serving