- Cut chicken and sausages into small pieces.
- Season chicken with salt, pepper, and paprika.
- In a large pot with lid, add chicken, sausages, 1⁄2 of chopped vegetables, water, and bring to a steady boil.
- In a heavy skillet, mix cooking oil and flour to make a roux.
- Starting with a cold skillet, stir constantly until roux mixture reaches a rusty nail color or darker, if desired.
- Turn off heat, add remaining chopped vegetables and continue to stir roux to help cool the mixture.
- After the roux mixture stops cooking, uncover boiling pot, and carefully add roux mixture, one spoon at a time. (mixture will foam up at this point).
- Stir pot after each addition of roux mixture until the pot settles down. Continue until all roux is used.
- Continue to simmer uncovered for 2 hours (until chicken is tender). Add more water to pot if needed.
- Remove pot from heat and let rest for 30 minutes.
- Check pot for visible grease cap and skim to remove.
- Add reserved greenery and stir.
- Add filé and stir.
- Serve over hot rice.
- 1 large hen
- 2 lbs smoked sausage(s)
- 1 large onion
- 1 large bell pepper
- 1 large bunch parsley (reserve handful for finish)
- 1 large bunch green onions (reserve handful for finish)
- 5 cups water starting
- 2 tbp filé to taste
- 1 cup cooking oil
- 1 cup all purpose flour
