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1
In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour.
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2
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
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3
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
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4
Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
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5
Cook, stirring, for 3 to 4 minutes.
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6
Add the cooled stock and stir well to combine with the roux mixture.
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7
Bring to a boil, then reduce heat to medium-low.
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8
Cook, uncovered, stirring occasionally, for 1 hour.
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9
Add the chicken and cook just until the chicken is heated through, about 5 minutes.
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10
Remove from the heat and stir in the parsley and green onions.
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11
Ladle into deep soup bowls and sprinkle lightly with file powder.
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12
Serve with hot sauce, if desired.
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13
Place a scoop of rice in the middle and serve.
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14
1 (3 1/2 to 4 pound) chicken, cut into pieces
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15
2 ribs celery, roughly chopped
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16
1 large carrot, roughly chopped
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17
1 large yellow onion, peeled and quartered
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18
1 head garlic, cut in 1/2 horizontally
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19
3 bay leaves
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20
2 sprigs fresh thyme
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21
Parsley stems
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22
1 teaspoon salt
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23
1/2 teaspoon black peppercorns
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24
4 quarts water
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25
To make the stock, in a large stockpot, combine all the ingredients and bring to a boil.
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26
Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
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27
Remove from the heat and strain through a fine mesh strainer into a clean container.
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28
Remove the meat from the bones and discard the bones and vegetables.
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29
Let cool completely, and refrigerate overnight.
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30
Skim any fat that forms on the surface after chilled.
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31
Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.
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32
Yield: about 3 quarts, and 3 cups of cooked chicken meat
