2 (2 1/2 lb.) chickens (cook, remove skin, de-bone)
2 1/2 c. flour
2 c. chopped onion
1 1/2 c. chopped celery
1/2 c. chopped bell pepper
6 c. chicken stock (fresh or Swanson's canned)
1 lb. sausage, cut in 1-inch pieces
1 1/2 tsp. minced garlic
Salt, freshly ground pepper, cayenne pepper, and garlic powder to taste
Gumbo file'

Make a roux by browning the flour in an iron skillet, stirring constantly until it is the color of cocoa. Remove from heat and set aside.

In a large pot or Dutch oven saute onion, celery and bell pepper in a small amount of oil. Sprinkle roux over this to combine. Add hot chicken stock slowly to this mixture, stirring to blend. Simmer 20 minutes.

Add sausage and garlic and cook gently. Add chicken and heat thoroughly. Season to taste. Serve in bowls over rice. Sprinkle gumbo file' on each serving.