1 (3 to 4 lb.) chicken cut up
1 c. vegetable oil
1 c. flour
1 c. minced celery (optional)
1/2 c. minced bell pepper
1 tsp. salt
1 tsp. pepper
2 lbs. beef sausage sliced into 1/2 inch rounds and quartered
3 bunches green top onions
3 to 4 quarts of chicken broth
4 qt. pot or larger
1 bottle of gumbo file

In a large pot boil chicken (save broth) and debone when fully cooked. Make roux by adding flour to hot oil in large skillet. Stir constantly over medium heat until the color of dark coffee with cream and smells like browned flour. (DO NOT BURN ROUX). Before starting the roux, have the green top onions cut up into rounds. When the roux is at the consistency you want, turn off heat and add green top onions. Let this mixture set for about five minutes. Add this mixture to the pot of chicken broth. Add all remaining ingredients. Before adding the sausage put the sausage in a bowl with paper towels and put in microwave oven for a couple of minutes (this will absorb some of the grease). Simmer all ingredients for 1 hour. Let gumbo cool down and put in 5 quart ice cream or equal size plastic container. Gumbo tastes better if it is made a couple days before serving. Serve over rice.