From La Bouche Creole by Leon E Soniat, Jr.
1 chicken cut into pieces
5 T oil or lard
6 T Flour
2 lg. onions minced
1 bell pepper chopped
1 C chopped celery
3 cloves garlic minced
1.5 Lb Andouille
2.5 Qt chicken stock
1.2 t thyme
3 bay leaves
1/8 t powdered cloves
1/8 t powdered allspice
¼ t cayenne pepper
½ t basil
Salt and pepper to taste
½ C chopped green onions
File powder (optional)
Fry chicken in oil till brown, remove, fry sausage 4-5 minutes, remove. Add flour and make roux – the darker the better but the darker the less thickening power.
Add trinity (onion, bell pepper, celery) sauté till tender. Add chicken stock, garlic, spices, careful with salt as sausage may be salty. Simmer 40 min, add chicken and sausage, cook until chicken is tender. Remove from heat, add green onions, let sit 10 min, serve over rice adding pinch of file powder if desired (do not add to main pot).
This works well and you can substitute meats as desired, I also add shrimp during the last 5 min or so. Sometimes I also add some tomatoes. The combos are really endless