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Boil chicken in seasoned water ( salt, pepper, carrot, celery
leaves, onions, bell pepper, oregano, marjoram etc.). Broth
will be used later, so you want it well seasoned. Set aside and
let it cool. Once cooled, pull chicken off bones and put aside.
In a large Dutch oven, or gumbo pot, add the oil and flour.
Brown well to make a roux. Reduce heat to low and add
onions, celery, and bell pepper. Sauté until soft, stirring
regularly. Gradually add enough water to make a smooth
sauce, stirring constantly. Add remaining water, or broth,
chicken,and all other ingredients, except parsley. Let it
simmer for an hour or so. Skim grease from sausage during
that time. Refrigerate. I make the day ahead so the favors
can meld together. Before serving, skim grease from top, heat
and adjust seasonings. Remove from heat and add parsley.
Serve over rice with file.
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