Chicken and Smoked Sausage Gumbo

Directions

1. Combine the oil and flour in the tilt grill on medium heat.
2. Stir slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
3. Remove and researve for later.
4. Saute the onions, celery, and bell peppers for 4 to 5 minutes, or until wilted.
5. Add the sausage, and pulled chicken, salt, cayenne, and bay leaves. Continue to stir until the roux mixture and water are well combined.
6. Bring to a boil, then reduce heat to medium-low.
7. Cook uncovered, stirring occasionally, for one hour.
8. Skim off any fat that rises to the surface.
9. Turn down heat to low.
10. Stir in the parsley, green onions and file powder. remove the bay leaves prior to service.