1 c. oil
1 chicken, cut up or boned
1 1/2 lbs. andouille (sausage)
1 c. flour
4 c. chopped onions
2 c. chopped celery
2 c. chopped green pepper
1 tbsp. chopped garlic
8 c. stock or stock substitute salt
Cayenne pepper
2 c. chopped green onion file
Cooked rice

Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. Remove both from pot. Make a roux with equal parts of oil and flour to desired color. Add onions, celery, green pepper and later garlic to roux, and stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook your vegetables continuing to stir frequently. Gradually stir liquid and bring to a boil. Reduce and cool an hour or more.