Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-sized bowl and set aside.

In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently. Add the seasoned chicken and cook for 4 minutes.

Add the onions and cook an additional 2 minutes, stirring occasionally. Mix in the bell pepper, celery, jalapeno, and garlic puree, and sauté for 2 minutes. Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining 1⁄2 teaspoon of Cajun seasoning; cook for 2 minutes more.

Pour in the stock and bring to a boil. Whisk in the roux a little at a time and stir continuously for 5 minutes.

Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.

Remove from the heat and stir in the file powder. Do not let the mixture boil once you have added the file powder. Remove the bay leaf.

Serve with cooked white rice.

Note: Makes about 1⁄2 gallon.

Note: File powder is the ground, dried leaves of the sassafras tree and imparts an unusual but pleasing flavor. It should be stirred into a dish at the end of cooking or sprinkled on at the table. Boiling the file makes it tough and stringy.

Note: To reheat refrigerated gumbo, thin with stock or water and reheat gently.

Note: Prepare Gumbo as directed above but make the following substitutions. You will not notice a difference in taste!

In place of the andouille, use a firm reduced fat smoked sausage such as Hillshire Farms Turkey Smoked Sausage.

In place of the roasted garlic puree, use commercially available roasted minced garlic packed in water.

Combine all ingredient in a small bowl until thoroughly mixed.

Note: Makes 1⁄2 cup.

Note: Store in an airtight container. The spice mix keeps its best flavor for about two months.

Note: Angel Dust Cajun Seasoning is also available from a Heaven on Seven restaurant or from Heaven on Seven's website, http://www.heavenonseven.com/.

Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast for 1 hour, until garlic is soft and light golden brown.

Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary.

Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.

Note: Makes about 1 cup.

Note: Reserve the remaining garlic-infused oil in another container and refrigerate up to one month.

Heat oil in a 4-quart dutch oven over high heat until very hot, about 3 minutes.

Carefully whisk in the flour a little at a time until all the flour is incorporated. (The mixture will foam up as you add the flour, so add a small amount at a time.) Reduce the heat to medium and stir continuously, preferably with a flat-edged wooded spoon, for 22 to 25 minutes, until the roux is a dark brown.

To prevent the roux from cooking any further, carefully pour it into a heat-proof bowl and cool for 45 minutes.

Drain of any oil that separates from the roux.

Note: Makes 2 cups

Note: Store the roux in a covered container and refrigerate.

Pour several cups of all-purpose flour in an ungreased heavy baking pan and place in oven.

Stir every 10 to 15 minutes. After each stirring, test for doneness by removing a small spoonful of flour to a separate small bowl and mixing in several drops of water to form a paste. The roux flour is done when it turns a dark brown when moistened and has a rich roasted "nutty" smell (approximately 75 minutes).

Sift roux flour to remove any lumps.

Note: Store the dry roux flour in a tightly covered container in a cool place.

Note: To use the dry roux flour in a recipe: substitute the same amount of roux flour as the recipe calls for regular oil-based roux. HOWEVER, combine the flour with an equal amount of cold water just before whisking it into the hot liquid. (The flour and water mixture will form a thick paste.) For example, in place of 1 cup oil-based roux, substitute 1 cup roux flour combined with 1 cup water.