1 chicken, cut in serving size pieces
1 lb. smoked sausage, cut up
2 lg. onions, chopped
4 or 5 cloves garlic, chopped
1/2 green pepper, chopped
2 ribs celery, chopped
Green onions & parsley (as much as desired)
2 chicken bouillon cubes
1/3 c. cooking oil
3 or 4 qt. water (as needed
1 tbsp. ground file

In large heavy Dutch oven, brown chicken pieces in the oil. As chicken is browned, set aside.

In same pot add chopped vegetables, except for green onions and parsley. Cook stirring occasionally, adding water to prevent sticking. This will become brown and give color to the gumbo. Add sausage and fry until all is browned. Add 2 quarts water and the bouillon cubes, boil 30 minutes, add the chicken, cook on medium high for about 45 to 60 minutes adding water if needed. Add green onions and parsley last 15 minutes of cooking.

Skim fat from gumbo before adding file at the end of cooking time. If a roux is desired, add when sausage is added.