Title: Chicken & smoked sausage gumbo
 Categories: Cooking liv, Soups & ste
      Yield: 4 Servings
 
 
        1 c  vegetable oil
        1 c  flour
    1 1/2 c  chopped onion
        1 c  chopped celery
        1 c  chopped bell peppers
        1 lb smoked sausage, such as
  :          Andouille or
  :          Kielbasa, cut crosswise into
      1/2    -inch slic
    1 1/2 ts salt
      1/4 ts cayenne
        3    bay leaves
        6 c  water
        1 lb boneless chicken meat -- cut
  :          into 1" chunks
        1 ts Rustic Rub
        2 TB chopped parsley
      1/2 c  chopped green onions
        1 TB file powder
  
  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 wilted. Add the sausage, salt, cayenne, 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 with the rub 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 in deep bowls.