arrow_right Ingredients
 arrow_right Vegetable oil, 1 cup
 arrow_right All-purpose flour, 1 cup
 arrow_right Chopped onions, 1 1/2 cups
 arrow_right Chopped celery, 1 cup
 arrow_right Chopped bell peppers, 1 cup
 arrow_right Smoked sausage (such as andouille or kielbasa), 1 lb
 arrow_right Salt, 1 1/2 tsps
 arrow_right Cayenne, 1/4 tsp
 arrow_right Bay leaves, 3 leaves
 arrow_right Chicken broth, 6 cups
 arrow_right Boneless chicken meat, 1 lb
 arrow_right Rustic Rub, 1 tsp
 arrow_right Fresh parsley leaves, 2 Tbls chopped
 arrow_right Green onions, 1/2 cup chopped
 arrow_right File powder, 1 Tbls
 arrow_right
 arrow_right Rustic Rub:
 arrow_right Paprika, 8 Tbls
 arrow_right Cayenne, 3 Tbls
 arrow_right Freshly ground black pepper, 5 Tbls
 arrow_right Garlic powder, 6 Tbls
 arrow_right Onion powder, 3 Tbls
 arrow_right Salt, 6 Tbls
 arrow_right Dried oregano, 2 1/2 Tbls

PREPARATION
 Combine all the rub ingredients and store in an air-tight container.
 Chopped onions, celery, bell peppers
 Cut sausage crosswise into 1/2-inch slices
 Cut chicken into 1-inch chunks
 Chopped parsley
 Chopped green onions
 
 COOKING
 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.
 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 chicken broth.
 Stir until the roux mixture and water are well combined.
 Bring to a boil, then reduce heat to medium-low.
 Cook, uncovered, stirring occasionally, for 1 hour.
 Season the chicken with the rub and add to the pot.
 Simmer for 2 hours.
 Skim off any fat that rises to the surface.
 Remove from the heat.
 Stir in the parsley, green onions, and file powder.
 
 SERVING
 Remove the bay leaves and serve in deep bowls.