FROM THE CITY OF EUNICE, LOUISIANA
1 cup Vegetable oil
1 cup Flour
1 ½ cups Chopped Onion
1 cup Chopped Celery
1 cup Chopped Bell Peppers
1 pound Smoked Sausage or Andouille
(Cut crosswise into ½ inch slices)
1 ½ tsp. Salt
¼ tsp. Cayenne Pepper
3 whole Bay Leaves (optional)
6 cups Water
1 whole Chicken (hen or rooster preferred)
(cut into bit size pieces)
2 tsp. Chopped Parsley
½ cup Chopped Green Onions
1 tsp. File' Powder (optional)
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes or until the vegetables are wilted. Add the sausage, salt, cayenne pepper, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken well and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file' powder. Remove the bay leaves and serve over rice in deep bowls.
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