Black Bean Gumbo With Chicken and Andouille Sausage

Heat the oil in a large heavy-bottomed stockpot over medium heat. Sprinkle the flour into the oil gradually, blending with a thin wire whisk. Saute mixture gently, stirring constantly and scraping the bottom with a large spoon until it has an almond-like aroma and rich brown color. Watch closely, or it will burn.

Gently mix the vegetables and garlic into the roux. Stir occasionally, scraping the bottom until it is thick and bubbly.

Add the chicken and sausage. Cook for five minutes. Gradually add the chicken stock to thin it as it reduces. Add the Worcestershire sauce and stir it all together. (For a chunkier soup, don\'t let it reduce as much.)

Mix in beans, then let mixture cook for a bit. Sprinkle the file powder on top a little at a time and stir it in. The broth will incorporate and become rich, flavorful and syrupy. Blend equal parts of the ground peppers and add to taste. Control the heat by adding more or less, remembering that the Andouille is quite spicy. Reduce the heat and simmer until everything blends together.

Cook\'s Notes: Traditionally this soup is served over a ball of rice in the center of the bowl, but it is so hearty, serving over rice is not really necessary.