*  Exported from  MasterCook  *
                         Smoked Sausage File Gumbo
 Recipe By     : Garry Howard
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cajun                            Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        Smoked Link Sausage -- Your Favorite Kind
    1      Cup           Onions -- Finely Chopped
    1      Cup           Green Bell Peppers -- Finely Chopped
    1      Cup           Celery -- Finely Chopped
      1/2  Cup           All-Purpose Flour
      1/2  Cup           Vegetable Oil
    1      Teaspoon      Garlic -- Minced
    7      Cups          Chicken Stock
    2      Tablespoons   File Powder
                         Seasoning Mix:
    1      Teaspoon      Salt
    1      Teaspoon      Hungarian Paprika
    1      Teaspoon      White Pepper
    1      Teaspoon      Garlic Powder
    1      Teaspoon      Onion Powder
    1      Teaspoon      Cayenne Pepper
      1/2  Teaspoon      Dry Mustard
      1/2  Teaspoon      Black Pepper
      1/2  Teaspoon      Ground Cumin
 This recipe is adapted from several different gumbo recipes. Gumbo is a
 kind of stew served over rice. It is thickened with either okra or file
 powder (ground leaves of the sassafras tree).  In the past, okra gumbo was
 made in the summer and file gumbo was made in the winter. Okra was used to
 thicken the gumbo in the summer because that was the only time fresh okra
 was available. Of course, these days you can get just about anything
 anytime of the year. File powder was used in the winter when fresh okra was
 unavailable. If you can't abide the slimy texture of okra then you should
 probably omit the file. It doesn't really add any flavor but thickens the
 gumbo with a slimy consistency very similar to okra.
 Smoke the sausage in the smoker for about 2 hours. I like to use cherry
 wood when smoking sausage. When cooled, slice into 1/4 to 1/2 thick slices
 and set aside.
 Put the chicken stock in a large pot and put on the stove to come to a boil
 while you are making the roux. Combine the chopped vegetables in a bowl.
 Make the roux.  In a heavy pan, preferably cast iron, add the vegetable and
 heat over high flame. Add the flour and whisk constantly until the roux is
 a dark reddish-brown, almost black. Be careful not to let the roux burn.
 The best way is to lower the heat and whisk until the roux is the right
 shade. This may take 20 minutes or so. If the roux burns you should throw
 it out and start over. 
 When the roux is the right color dump in the chopped vegetables and stir.
 Add the seasoning mix. Cook, stirring frequently for about ten minutes.
 Spoon the roux mixture into the boiling stock. Add the sausage and minced
 garlic. Simmer over low heat for 45 minutes.
 Turn off the heat and add the file powder. Serve over plain cooked rice
 with some French bread. You can sprinkle additional file powder over the
 serving if desired.
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 NOTES : Garry Howard, Cambridge, MA
 Garry’s Home Cookin' Website