1 1/2 lb. chicken
1 c. chicken broth
1 lb. smoked sausage
2 large onions
4 c. cooked rice
gumbo file (season)

Roux - Base:

1/2 c. oil
1 to 1 1/2 c. all-purpose flour
2 to 3 chopped green onions
1 chopped bell pepper

Roux (Base): In black skillet, heat oil; add flour slowly, stirring constantly. Do not burn. Base should be as dark as possible.

In large pot, add 6 cups water, chicken broth and green onions. Add chopped sausage, onions and bell pepper into roux. Let cook together approximately 10 to 15 minutes. Let base boil and add roux and other ingredients, including chicken. Let simmer at least 1 to 3 hours. Serve over rice. (Gumbo file to be added to taste in bowl.)