1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish
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