A southern staple. You can add whatever kind of meats you want to a gumbo (with the exception of beef): chicken, turkey, duck, quail, pheasant, fish, crab, lobster, shrimp, scallops, oysters, etc., or replace the meats with smothered greens for a gumbo z'herbes.
- Heat the tablespoon of oil in a large pot over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on a paper towel-lined plate. Set aside.
- Season the chicken with the Cajun seasoning and add to the fat remaining in the pot. Cook over medium-high heat until well browned, 5-6 minutes. Remove the chicken from the pot, let cool, and then refrigerate until ready to use.
- Combine the remaining 1/2 cup of oil and the flour in the same pot over medium heat. Cook, stirring constantly, for 20-25 minutes, to make a dark brown roux, the color of chocolate. The roux will be smokey, but don't worry, it's normal. Do not stop stirring, or the roux is likely to burn.
- Add the onion, celery, and bell pepper and cook, stirring, for 4 minutes. Add the sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. While stirring, slowly add the chicken stock, and stir until well-combined. Bring the mixture to a boil. Reduce heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
- Add the chicken to the pot and simmer for 1.5 hours.
- Remove and discard the bay leaves. Shred the chicken. If using whole chicken, now is the time to remove the bones.
- Stir in the green onions, parsley, and filè powder.
- Serve over rice.