3 pound andouille sausage, cut into 1/4-inch-thick slices
9 boneless, skinless chicken breasts
9 boneless, skinless chicken thighs
3/4 cup pure olive oil
1 1/2 to 2 cup all-purpose flour
3 medium onion, chopped
2 medium-size green bell pepper, chopped
4 cans diced tomatoes
6 celery ribs, sliced
9 garlic cloves, minced
12 cups water
12 cups chicken broth
3 tablespoon Creole seasoning
1 1/2 teaspoon dried thyme
4 teaspoon hot sauce
6 bay leaves
1 1/2 cup sliced green onions
Hot cooked rice
Filé powder (optional) or okra, not both
Garnish: celery leaves

Brown andouille sausage in a Dutch oven over medium heat, stirring until it
crumbles and is no longer pink. Remove sausage, reserving drippings in pan. Set
sausage aside. Cut chicken breasts and thighs into 1-inch pieces, and brown in
hot drippings over medium heat. Remove chicken, reserving drippings. Measure
drippings, adding enough olive oil to measure 1 1/2 cup. Heat mixture in Dutch
oven over medium-high heat until hot. Whisk in flour, and cook, whisking
constantly, 10 to 12 minutes or until roux is caramel colored. Add chopped onion
and next 3 ingredients; cook, stirring often, until vegetables are tender.
Gradually stir in water and broth; bring to a boil. Add chicken, Creole
seasoning, and next 3 ingredients; reduce heat, and simmer, stirring
occasionally, 30 minutes. Add sausage and green onions, and cook 30 minutes.
Remove and discard bay leaves; serve over rice. Serve with filé powder, and
garnish, if desired. Makes 9 quarts.