Ingredients

◦                      1 (4 lb.) chicken  

◦                      1/4 cup olive oil

◦                      1/4 cup butter

◦                      1/2 cup flour

◦                      1 1/4 lbs. kielbasa or 1 1/4 lbs smoked sausage, sliced about 1/2 inch thick or andouille sausage

◦                      1/2 lb. baked ham, cut in 1/2 inch cubes

◦                      2 cups onions, chopped

◦                       1 cup of okra sliced

◦                      1/2 cup bell pepper ( green red or yellow), chopped

◦                      1 can of tomatoes chopped 16 ozs

◦                      2 tablespoons finely minced garlic

◦                      2 teaspoons salt

◦                      1 teaspoon pepper

◦                      1/8 teaspoon cayenne

◦                      1 1/4 teaspoons dried thyme

◦                      3 bay leaves

◦                      3 tablespoons file powder or crushed sassafras leaf

Directions

1.            Put the chicken in a pot and add enough water just to cover. Boil just until done.

2.            Remove the chicken from the pot, reserving the liquid.  Take the meat off the bones and cut into bite-sized pieces. Set aside.

3.            Melt the butter and oil in a large pot over medium high heat, then add the flour. Cook, stirring constantly, until it is a medium brown, lowering the heat to avoid burning, if necessary. This is a roux

4.            Add the sausage, ham, onions, bell pepper, tomatoes ,okra and garlic. Cook over low heat for 10 minutes.

5.            Add about 4 cups of the reserved chicken broth, the chicken, and all seasonings except the file powder.

6.            Bring to a boil, then simmer for one hour, uncovered.

Remove from the heat, stir in the file powder, then let stand for 5 minutes.  You can also celery, corn, black beans,or  whatever you like.