4 tbsp. vegetable oil
4 tbsp. flour
1 lg. onion
2 bell peppers
2 lbs. chicken pieces (thighs and/or breasts)
1/2 tsp. cayenne
2 tbsp. minced parsley
1 tsp. salt
1/2 tsp. black pepper
1 lb. tomatoes
1 lb. kielbasa
1 tsp. gumbo file powder (sassafras root)

Cook the oil and flour together over medium heat in a large skillet until the mixture starts to bubble, stirring constantly. When it begins to brown, turn down the heat and cook for 30 minutes, stirring every once in a while. The roux should become dark, mahogany brown in color, but it should not burn.

Chop the onions and peppers and add to the roux. Raise the heat to medium and saute for 5 minutes. Stir in the cayenne, parsley, and salt and pepper. Chop the tomatoes and add to the mixture. Stir well and add the chicken. Cover and cook for 20 minutes. Turn the chicken pieces, cover again, and cook another 15 to 20 minutes.

Slice the kielbasa and add to the gumbo; cover and cook over low heat for 5 minutes or until heated through. Sprinkle in the file, turn off the heat, and let gumbo sit, covered, for 5 minutes. Stir well before serving over rice. Serves 4.