Ingredients:

• 3 pounds bone-in chicken leg quarters
• salt and black pepper
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon poultry seasoning
• 10 ounces fresh okra, sliced
• 1-1/2 cups chopped onion
• 1 green bell pepper, chopped
• 2 ribs celery, diced
• 1 tablespoon chopped garlic
• 2-3 bay leaves
• 2 teaspoons dried thyme leaves
• 14 ounces Andouille smoked sausage, sliced
• 1 tablespoon gumbo file
• 2 tablespoons tomato paste
• 7 cups hot chicken broth
• hot steamed rice

Method:

1. Cut leg quarters into pieces. If you bend the thigh and drumstick together, the place right at the very top, in the *kneecap* is the right place to cut. Season chicken pieces with salt and  pepper.
2. Shake flour together with the poultry seasoning and Cajun spice in a paper bag; shake chicken pieces  in flour, then brown them in 1-2 inches of oil in a large skillet, working in batches. Then drain.
3. Take 1/2 cup  of the chicken  oil and place in a Dutch oven with 1/2 cup of flour from the paper bag and cook,  stirring constantly,  over low heat for several minutes, until roux is a deep  golden color (about as golden as the chicken); remove from heat.
4. Chop the okra and add to the roux; cook for two minutes, then add the onion, bell pepper, celery, garlic, bay leaves and thyme. Cook,  stirring, over low heat for two minutes more.
5. Add the sausage to the vegetables and cook for another five minutes, or until vegetables are tender.
6. Add hot chicken stock, tomato paste, and gumbo file, stirring to mix well.
7. Add browned chicken pieces to the gumbo.
8. Bring mixture to a boil, then reduce heat, cover and simmer for forty-five minutes, stirring occasionally.
9. Serve gumbo in bowls with steamed rice.

From  the kitchen of palatablepastime.com