Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  vegetable oil
  1                cup  flour
  1 1/2           cups  chopped onions
  1                cup  chopped celery
  1                cup  chopped bell peppers
  1              pound  smoked sausage -- cut crosswise into
                        -- 1/2-inch slices
  1 1/2      teaspoons  salt
     1/4      teaspoon  cayenne
  3                     bay leaves
  6               cups  water
  1              pound  boneless chicken meat -- cut into 1-inch
                        -- chunks
  1           teaspoon  rustic rub
  2        tablespoons  chopped parsley
     1/2           cup  chopped green onions
  1         tablespoon  file powder

Preparation:

*such as andouille or kielbasa, 1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. 2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 3. Season the chicken with the rub and add to the pot. Simmer for 2 hours. 4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file‚ powder. 5. Remove the bay leaves an serve in deep bowls. Makes 4 servings

Nutritional Information:

1010 Calories (kcal); 89g Total Fat; (79% calories from fat); 20g Protein; 33g Carbohydrate; 81mg Cholesterol; 1914mg Sodium