Hearty chicken stew

Ingredients for 4 servings:

• 1 chicken
• 1 liter chicken broth
• 150 g garlic sausage, smoked
• 2 slice(s) ham, cooked
• 1 large onion(s)
• 2 spring onions
• 2 stalk(s) celery
• 1 bell pepper(s), green
• 2 garlic cloves
• 4 tbsp tomato paste
• 6 tbsp oil
• 4 tbsp flour
• 1 tsp thyme
• 1 tsp cumin
• 3 tbsp powder (ground sassafras leaves)
• some oregano
• 1 pinch of sugar
• Salt
• 2 sprigs of parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chicken Filé Gumbo

First, preheat the oven to 175°C. Clean or peel the vegetables, onion, and garlic, and chop finely. Also chop the sausage, ham, and parsley. Rinse the chicken and pat dry, then cut into pieces and season with salt. Heat oil in a heavy pot and brown the chicken pieces on all sides. Remove the chicken pieces from the pot and keep warm in the oven. Gradually sift the flour into the pot and make a golden-brown roux. Add the sausage, ham, onion, garlic, celery, bell pepper, and parsley to the roux, reduce the heat, and simmer everything on low heat for 10 minutes, stirring constantly. Then pour in the stock, add the chicken pieces, and add the seasonings, except for the fillet. Simmer the stew for about 1 hour, stirring frequently, and season with salt and a little sugar. Once cooked, remove the pot from the heat. Only when the liquid has stopped bubbling do you stir in the filet powder (to thicken it). Serve the gumbo in deep soup bowls over cooked rice.