Ingredients

• 1 cup vegetable oil
• 1 cup flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 6 cups water ( or stock if you cooked your own chicken, shrimp, etc…)
• 1 pound boneless chicken meat, cut into 1-inch chunks (rotisserie chicken works good)
• 1 teaspoon Tony’s, Joe’s Stuff, or equivalent. .. (cajun seasoning mix: cayenne, paprika, salt, pepper, onion powder, garlic powder, oregano, thyme)
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onions
• 1 tablespoon filé powder (ground sassafras)

Preparation

1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 30 to 40 minutes, make a dark brown roux, the color of chocolate.  Get a beer or two, because this takes forever, but it’s well worth the patience.
2. 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 1 cup at a time, stirring in between. 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.
3. Season the chicken with the Tony’s and add to the pot. Simmer for 2 hours.
4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
5. Remove the bay leaves and serve in deep bowls.

Yield: 4 servings

NOTE: If you want to replace the chicken for seafood, make the roux a little less dark, more of a caramel color.