1 gallon water

4 medium onions, finely chopped

3 medium green bell peppers, cored, seeded and finely chopped

4 pounds fresh okra, thinly sliced

4 whole tomatoes, peeled and coarsely chopped

2 cans (16 ounces each) whole peeled tomatoes, crushed with their juice

1 bunch celery, sliced thick

3 cloves garlic, crushed

2 pounds andouille sausage, cut into thin slices

4 tablespoons butter

4 tablespoons flour

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh thyme

1 teaspoon cayenne pepper

3 teaspoons paprika

2 tablespoons file powder

3 bay leaves

1 tablespoon garlic salt

Several dashes hot sauce

2 cups raw converted long-grain white rice (such as Uncle Ben's), cooked according to package directions

In a large soup pot put the chicken and water. Bring to a boil and skim the surface thoroughly. Add enough additional water so the chicken is submerged in liquid.

Lower the heat and simmer the chicken for 45 minutes or until it is cooked through. Remove from the pot and set aside.

Spoon off as much fat as possible from the stock. Add the onions, green peppers, okra, fresh and canned tomatoes, celery and garlic. Return the stock to a boil, lower the heat and cover. Simmer for 1 hour or until the vegetables are very tender. Add more water during cooking so the vegetables are covered by 1 inch of liquid.

Pull the chicken off the bones and tear into bite-size pieces. Set aside.

In a skillet brown the andouille. Remove and set aside.

Meanwhile, make a roux: In a small skillet, melt the butter and stir in the flour. When the mixture is smooth, continue cooking, stirring constantly, until the roux is golden brown. Take care that it does not burn.

When the vegetables are tender, carefully ladle a spoonful of the stock into the skillet of roux and stir constantly to blend the stock with the roux. Add another ladle of stock and continue stirring.

Stir the roux mixture into the pot of stock. Do this gradually, so the roux mixes into the stock.

When all the roux has been added, add the chicken and sausage with the basil, thyme, cayenne pepper, paprika, file powder, bay leaves, garlic salt, and hot sauce.

Continue cooking the gumbo for 45 minutes or until the vegetables are cooked through and the soup is very flavorful.

Add a spoonful of rice to each bowl and ladle the gumbo over the rice. Serve at once with French bread and red wine.

Serves 8.