Tailgate Chicken Gumbo

In a heavy medium saucepan, use a wooden spoon to combine flour and oil until smooth. (Make sure the mixture is smooth.) Cook and stir constantly over medium to medium-high heat about 25 to 30 minutes or until the roux is a dark reddish color (the color of a tarnished copper penny).

In a 6- to 8-quart Dutch oven, combine water, onions, green onions, garlic, chicken bouillon and Cajun seasoning. Bring to boiling; reduce heat. Gradually stir roux into onion mixture, mixing well. Add chicken and sausage. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally.

Stir in file powder, salt, and black pepper. Cook, uncovered, for 10 minutes more, stirring frequently. Season to taste. Serve with hot cooked rice. Makes 10 servings.