Put whole chicken and the salt in 6 qt stockpot add water just to cover, cook for about 1 hr until drumsticks wiggle freely and meat starts to fall from bones. While chicken is cooking, chop vegetables, mix spices together. Heat oil (or solid shortening like crisco), add flour and make mahogany-colored roux over medium heat in heavy pan, stirring constantly so doesn't burn. (If it burns, throw it out and start over - really!) De-bone chicken, chill and de-fat stock. Brown raw vegetables in roux, adding the spices. Skin and slice kielbasa, saute okra in about 1/4" vinegar to remove slimy-ness, drain. Combine all ingredients in the defatted stock, add file, and heat gently on low-medium for 1/2 hour to combine flavors.
Before serving, add more water if too thick (not likely), and skim any grease floating on top. Taste to correct seasonings, may need salt depending on how salty your kielbasa is. Serve over cooked white rice.
This is NOT hot-spicy, just flavorful, so be sure to put out hot sauce like Frank's or Tabasco with it.
I used 1 cup Tilda brand rice cooked per pkg directions in microwave and it was a perfect accompaniment.
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|Serving Size: 1 Serving (519g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 623 (54%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 228.7mg||70 %|
|Sodium 884.9mg||31 %|
|Potassium 756mg||20 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 62.6g|
|Protein 61g||87 %|
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Calories per serving: 1150
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