Instructions: Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat chicken with one tablespoon of seasoning mix. Put in baking pan and bake for 15 min. Set aside. Slice and parboil the sausage to rid it of excess salt.

Drain water, set sausage aside. In a 5 qt. pot, add onions, red peppers,2 cups chicken stock, mushrooms, celery, and the remaining spice mix with 2 tablespoons of oil. Saute till limp. While veggies are sauteing, make the roux. Mix flour with equal amount of oil in a PYREX! container. Mix and put in microwave oven for 4 min on high. After that, remove and stir and put back for 1 min intervals stirring each time, till the roux is dark enough.

Be very careful. This shit gets upwards of 500 degrees! Roux should be about the color of light chocolate. When veggies are limp, add the rest of the chicken stock, chicken and sausage. Bring to a simmer. Add roux. Simmer for 30 min. While this is happening, start the rice.

Serve in a bowl, over rice. Add file powder to taste on an individual basis.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.