1 c. oil
1 c. flour
2 large onions, chopped
2 bell peppers, chopped
4 celery stalks, chopped
4 to 6 garlic cloves, minced
4 qt. chicken stock
2 bay leaves
2 tsp. Creole seasoning
1 tsp. dried thyme leaves
salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 lb. Louisiana andouille or a smoked sausage, cut into 1/2-inch pieces
tops of scallions, chopped
2/3 c. fresh chopped parsley
fil powder to taste

Season chicken with salt, pepper and Creole seasoning and then brown with the sausage; pour off fat and put aside. In large, heavy pot, heat oil and cook the flour in oil over medium-high heat (depending on your roux-making skillet), stir constantly until roux is a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add stock, seasonings and meats. Bring to boil, then cook for about 1 hour, skimming fat off the top as needed. Add chopped scallion and parsley and heat for 5 minutes.