Roux: cook 2/3 c flour & 2/3 c oil on medium heat until brown in color-darker the color, the nuttier the flavor
Add onion, celery & green pepper to Roux
Saute until soft, add garlic 7 cook 1 more minute
Add *water, tomatoes, salt, cayenne, bay leaf & thyme-simmer 45 min.
Saute chicken & sausage and add-cook 30 min. more, stirring occassionaly
10-15 min. before serving-add shrimp, okra & file (I add creole seasoning to taste)
Serve over rice with bread
* I use a box of chicken stock & water to make 1 quart- may need more water to get right consistency