Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        chicken
     1/2  cup           cooking oil
     3/4  cup           all-purpose flour
   2 1/2  cups          onions -- chopped
   1 1/2  cups          celery -- chopped
     3/4  cup           green onions -- chopped
   4                    garlic cloves -- (4 to 5)
   1      pound         andouille -- sliced
   1      pound         smoked sausage -- sliced
   6      quarts        water
   4      teaspoons     black pepper
                        filé
     3/4  cup           parsley -- chopped
   3      cups          rice -- cooked

Preparation:

1. Heat water in large pot. Cut chicken into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. 2. Brown in hot oil. Remove chicken and set aside. 3. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. 4. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved. 5. Add chicken, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside. 6. Continue cooking until chicken is tender, about 2 hours. 7. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add Filé, allowing 1/4 teaspoon per serving. Notes: Makes 4-1/2 quarts. Serve over cooked rice.