Gumbo!

There was a time many moons ago when our parents were high adventurers in culinary land. I distinctly remember a cajun food kick which included the making of gumbo and jambalaya. The jambalaya I was never too fond of as I am not a fan of [un-battered and deep-fried] shrimp. The gumbo on the other hand, became a family favorite. This old favorite vanished for a few years, forgotten in the annals of Lewis family history until a recent family reunion when I requested that we eat it again. This time, I was wise enough to get the recipe. I'll document it here and post comments with any alterations that I might create later on.

Chicken and Okra Gumbo
from La Cuisine Cajun
3/4 cup of cooking oil
3/4 cup of all-purpose flour
2 large onions, chopped
1 large bell pepper, chopped
4 cloves garlic, minced
2 stalks of celery, minced
1 hen (6 1/2 to 7 pounds), cut into serving pieces and most of skin removed
2 tsp of chicken seasoning (our mom used a cajun seasoning blend)
2 3/4 quarts of chicken stock, chicken broth, or water
3/4 pound of tasso (smoked beef) (I don't think we've ever had this one on hand, you can substitute sausage. Mom uses hot Italian sausage that she cooks ahead of time to removed most of the grease.)
1 bay leaf
1/4 tsp sweet basil
1/4 tsp garlic powder
1/4 tsp of onion powder
1/8 tsp of white pepper
1/4 tsp of cayenne pepper
1/2 tsp of freshly ground black pepper
1/4 tsp of Tabasco sauce
1 1/2 tsp of salt
2 1/2 cups smothered okra (last time we used frozen; canned is also an option)
1 tsp of file powder (the label says it contains thyme and sassafras)
3/4 cup of chopped green onion
1/4 cup of minced fresh parsley
file powder to taste
cooked white rice

*In a gumbo pot or large stockpot (2 1/2 to 3 gallons), heat the cooking oil over high heat until the oil begins to smoke. Add the flour and stir constantly with a wire whisk or wooden spoon, making sure that the roux is constantly moving and not sticking in any part of the pot. (I find that tilting the pot from one side to another helps.) Continue to cook over high heat until the roux becomes a dark reddish-brown. This will take about 3 minutes.
When the desired color is reached, add the onions, bell pepper, garlic and celery. Saute over medium heat in the roux for 2 minutes, stirring constantly. Season the chicken with the Chicken Seasoning Mix. Fry half of the chicken in the roux mixture over medium heat for 5 minutes, then remove that half and fry the other half for 5 minutes.
Put all the chicken back into the pot and add the Chicken Stock. Stir  until the roux is absorbed into the stock. Add the tasso, bay leaf, sweet basil, garlic powder, onion powder, white pepper, cayenne pepper, black pepper, Tabasco sauce and salt. Heat over medium heat until the gumbo comes to a boil, then reduce the heat to low. Simmer for 1 1/2 hours, then add the smothered okra and the teaspoon of file powder and continue to cook at a low simmer for 2 1/2 more hours.
Add the green onions and parsley and stir them in well. Cook for 7 more minutes at a low simmer. Serve hot in individual serving bowls with file powder over cooked white rice. Serves 10.

Rosemary with help from Nutmeg