adapted from Emeril Lagasse

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 (chorizo or andouille) cut into 1/2 inch pieces

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless skinless chicken, cut into 1/2 inch pieces

1 teaspoon rustic rub

2 tablespoons chopped parsley

1/2 cup chopped green onions

1 tablespoon file powder

Combine the flour and oil in a large 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.  Add the sausage, salt, cayenne and bay leaves.  Continue to stir for 3 to 4 minutes.  Add the chicken broth.  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 about 1 hour.  

Season the chicken with the rub and add to the pot.  Simmer for 3 hours.  Skim off any fat that rises to the surface.  Remove from the heat.  Stir in the parsley, green onions, and file powder.  Remove the bay leaves and serve in bowls.  

Rustic Rub:

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.