1/2 C Oilerie Garlic evoo
1/4 C Oilerie Truffle evoo
3/4 C flour
1 large green bell pepper, seeded and chopped
4 stalks celery, chopped
1 large yellow onion, chopped
2 Tbl minced garlic
2 C rich chicken stock
1 C rich beef stock
1 (15-ounce) can stewed tomatoes
1 Tbl Curt's Table Spice
1 tsp thyme
2 bay leaves
2 lbs smoked sausage, grilled and sliced into 1/4" pieces
3 large chicken breasts, grilled and chopped
1 Tbl gumbo file

Pre-heat oven to 350 degrees. In a large Dutch oven combine the garlic and truffle olive oil and whisk in the flour until smooth. Place Dutch oven, uncovered, in the oven and cook for 90 minutes. Whisk twice during cooking. Remove pot from oven and place on burner set to medium low. Carefully & slowly, add the chopped bell pepper, celery, onion and garlic. Stirring constantly, saute the vegetables for about 8 minutes or until the onions soften. Add the chicken stock, beef stock, stewed tomatoes, Table Spice, thyme and bay leaves to the pot. Stir well to combine. Cover and cook for 30 minutes on low heat. Remove cover and add sausage, chicken and gumbo file. Stir well and cook for 10 minutes. Serve immediately over prepared Oilerie saffron rice.

To prepare the chicken breasts for grilling; marinate them in a large bowl with 2 Tbl of Oilerie sun dried tomato olive oil, 1 Tbl Oilerie 25 year Balsamic, 1 Tbl Oilerie white balsamic and 1 Tbl Curt's Cooking Spice for 30 minutes. Grill until an internal temp of 155 degrees has been reached. They will finish cooking in the gumbo. You may also use leftover roast chicken.

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