assignmentPREPARATION
In a medium sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked, about 20 -- 25 minutes. Strain the water and reserve. Remove the cooked chicken from the pot and allow to cool. Once cooled, shred the chicken into smaller pieces, cover and set aside.
In a medium size saucepan, add the okra and ½ C water. Bring the water to a boil, reduce heat to a simmer and cover. Simmer for 7-9 minutes until tender, stirring occasionally. Transfer the okra to a colander to drain the water and reserve the cooked okra.
In a large pot, combine ½ C unsalted butter and ½ C flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. Make sure to stir the last 5 minutes of cooking continuously so the roux doesn't burn. Add onion, bell peppers, celery and garlic. Sauté until vegetables are tender about 8 -- 10 minutes.
Add cooked shredded chicken and simmer an additional 15 minutes. Turn off the heat and slowly stir in the file. Do no re-boil after adding in the file as this tends to make the gumbo stringy. Taste gumbo and season with more salt and pepper as desired. Serve over steamed rice.