1 (2 1/2 to 3 lb.) fryer, cut up
1/2 c. oil
1/2 c. flour
1 lg. onion, chopped
Stalk celery, chopped
Green pepper (optional)
1/2 tsp. garlic powder
1 lb. good smoked sausage, cut into 1/2" pieces
2 qts. water or chicken stock
1 tbsp. salt
1 tsp. black pepper
1/2 c. chopped green onion tops (optional)
1 - 1 1/2 tbsp. gumbo file powder

Brown chicken in boil in large heavy skillet. Remove chicken. Make roux by adding flour to oil, stirring until roux is copper color. Stir constantly so roux does not burn.

Stir in onions, celery, green pepper, garlic and sausage. Cook 5 minutes. Add hot water or stock, salt, pepper and chicken, stirring well. Bring to boil. Reduce heat and simmer covered 45 minutes to 1 hour, until chicken is tender. Stir occasionally. Stir in green onions and cook 35 minutes longer.

Remove from heat and add file powder. Serve over hot rice.