Instructions: 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 min., 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 min., or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min.

3. Add the water. Stir until the mixture and water are well combined.

Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

4. Season the chicken with the rub and add to the pot. Simmer for 2 hours.

5. Skim off any fat that rises to the surface. Remove from the heat.

Stir in the parsley, green onions, and file powder.

RUSTIC RUB (Makes 2 cups)

1. Combine all the ingredients in a mixing bowl. Blend well.

2. Can be stored in an airtight container in your spice cabinet for up to 3 months.

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