1 1/2 gal. water
1 (4 lb.) chicken, cut up
5 bay leaves
5 sprigs parsley
3 whole garlic cloves
1 lb. andouille or smoked sausage
3 medium onions, chopped
6 green onions, chopped
1 large green bell pepper, chopped
1 large celery rib, chopped
3 tbsp. minced garlic
4 chicken bouillon cubes
2 (14 oz.) cans Italian-style tomatoes (undrained), chopped
1 (6 oz.) can tomato paste
3 tbsp. lemon juice
2 tsp. dried whole thyme
1 tbsp. salt
3/4 tsp. pepper
1/2 tsp. Creole seasoning
1 tsp. red pepper
1 1/4 c. vegetable oil
1 1/2 c. flour
2 lb. medium size shrimp
2 (10 oz.) pkg. frozen sliced okra, thawed
1/2 tsp. fil powder

Bring the first 5 ingredients to a boil in a large stockpot; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and cut into pieces; set aside.

Add sausage and next 14 ingredients to stockpot; simmer, stirring occasionally, 1 hour.

Heat oil in heavy skillet over medium heat. Gradually whisk in flour and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes), making a roux. Stir roux into stockpot and simmer 1 hour, stirring occasionally.

Add chicken, next 3 ingredients and cook for another 20 minutes. Remove and discard bay leaves. Serve over hot cooked rice with hot sauce, if desired.

Be careful when adding roux to stockpot, it will spew out!