Chicken Gumbo

Ingredients

• 1 cup Vegetable Oil
• 1 cup Flour
• 1 cup Chopped Onion
• 1 cup Chopped Celery
• 1 cup Chopped Bell Peppers
• 1 LB Smoked Sausage such as Andouille or Kielbasa, Cut Crosswire into slices
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne
• 3 Bay Leaves
• 6 cups Water
• 1 LB Boneless Chicken Meat Cut Into 1? Chunks
• 1 Teaspoon Cajun Seasoning
• 2 Tablespoons Chopped Parsley
• 1 cup Chopped Green Onions
• 1 Tablespoon File Powder

Instructions

1. 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. 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 a boil, and then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
3. 3
   Season the chicken with the rub and add to the pot. Simmer for 2 hours
4. 4
   Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
5. 5
   Remove the bay leaves and serve in deep bowls