New Orleans Style Chicken and Sausage File Gumbo (Gumbo Ya-Ya)

Note: If you can’t find Andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like.
Filé is the ground, dried leaves of the sassafras tree that are gathered under a full moon.

Method:

1. Assemble the chopped onion, bell pepper, celery, parsley and garlic for the gumbo; set aside.
2. Season the chicken with Frank’s Famous Creole Seasoning.
3. In a black cast iron pot, heat the oil over high heat and brown the chicken parts in the hot oil. Remove to a heated platter and place in a preheated 175º oven.
4. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk. Reduce the heat to medium and cook until a medium brown roux is formed.
5. When the roux is medium brown, add the sausage, onion, bell pepper, celery, parsley and garlic. Cook over low heat until wilted, still stirring.
6. Slowly add ½ cup water, the chicken pieces and all of the seasonings except the filé powder, mix thoroughly.
7. Gradually stir in the rest of the water, taking care not to break the pieces of chicken. Raise the heat and bring to a boil, then lower the heat and simmer for about 1 hour, or until the chicken is tender.
8. Remove the pot from the heat and let the simmer die down, then add the filé powder and gently stir.
9. Let the gumbo stand in the pot for 5 minutes after adding the filé, then serve over a mound of boiled rice. Garnish with the sliced green shallot tops.