1 LB Smoked Sausage such as Andouille or Kielbasa, Cut Crosswire into slices
1 Teaspoon Salt
1 Teaspoon Cayenne
3 Bay Leaves
6 cups Water
1 LB Boneless Chicken Meat Cut Into 1? Chunks
1 Teaspoon Cajun Seasoning
2 Tablespoons Chopped Parsley
1 cup Chopped Green Onions
1 Tablespoon 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, and 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.