Chicken Andouille Gumbo

From Gumbo Shop: Traditional and Contemporary Creole Cuisine, by Richard Stewart.

1 chicken, 2-2 1/2 lbs.
3 quarts water
1 lb. fresh or frozen okra, sliced into 1/2-inch rounds
1/2 cup plus 2 Tbls. cooking oil
1/2 cup all purpose flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
1 16 ounce can chopped tomatoes
3/4 pound Andouille sausage, sliced into 1/4-inch rounds
1 bay leaf
1 tsp. thyme
1 tsp. basil
1/2 tsp. sage
1/2 tsp. black pepper
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 tsp. salt

Cut chicken into eight pieces, cover with water an simmer for about one hour until chicken is tender and easily removed from the bones. Pour off stock and set aside. Allow chicken to cool, remove from bones and set aside.

In a large heavy skillet saute the okra in 2 tablespoons oil for about 10 to 15 minutes or until all 'ropiness' is gone. Set aside.

Meanwhile, in a large heavy bottomed Dutch oven, heat 1/2 cup oil over medium high heat. Add the flour and make a dark brown roux. As soon as the proper color is achieved, add the onions, bell pepper and celery and saute, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

When the vegetables are tender, add the tomatoes, Andouille sausage and sauteed okra. Continue cooking and stirring for about 15 minutes. Add the bay leaf, thyme, basil, sage, peppers and salt and mix well. Pour in about 8 cups of the chicken stock, bring to a slow boil, lower the heat and simmer for 1 hour, stirring occasionally. Add the cooked chicken and additional stock if necessary and simmer for 15 more minutes. Adjust seasoning and serve in large bowls over steamed rice.