4 c. hot water
3 c. chicken stock
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
2 c. chopped chicken
1 lb. link sausage in 1 inch slices

Make roux as in Shrimp Gumbo. Cook and debone chicken, reserving stock. Add to roux hot water, stock, salt and peppers. Cook with cover for 1 minute after boiling. Then add chicken, sausage. Cook 5 more minutes. Serve over rice. Sprinkle file on top if desired.