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Ingredients

• 2 lb andouille or possibly smoked sausage sliced 1/4" thick
• 4 lb skinned chicken - (to 6 lbs) cut into 14 pcs
•     Coarse salt to taste
•     Freshly-grnd black pepper to taste
• 1/2 c. vegetable oil
• 1 c. all-purpose flour
• 1/2 c. unsalted butter - (1 stick)
• 1 lrg onion diced, abt 3 c.
• 2 med green bell peppers diced, abt 2 c.
• 3 med celery ribs diced, abt 1 c.
• 12 med garlic cloves pureed, abt 1/4 c.
• 1 sm bunch flat-leaf parsley
• 1/4 c. Worcestershire sauce (Lea & Perrins)
• 2 med scallions, white and most of green thinly sliced,
•     abt 1/2 c.
•     Cooked white rice for serving
•     File pwdr (optional)

Description

Bring A Large Pot Of Water To A Boil. Add In Sausage, And Return To A Boil. Remove Sausage, And Drain, Reserving Water. Mince Leaves And Stems Of The Parsley, Reserving Each…

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