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• 2 pounds boneless skinless chicken breast (or thigh)
• 2 quarts water (to cook the chicken)
• 1 pound okra (1" pieces, or frozen)
• ½ cup water
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 ½ cup yellow onion (¼" dice)
• 1 ½ cup bell pepper (¼" dice, green and red)
• ⅓ cup celery (¼" dice)
• 2 teaspoons minced garlic
• 2 cups diced canned tomatoes
• 12 ounces andouille sausage (cooked, ½" slices)
• 1 dried bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon gumbo filé (Zatarain's)