1    3 to 3-1/2 lb. whole chicken

  1 1/2 lb Andouille sausage, sliced

      1 c  White onions, chopped

    1/2 c  Celery, chopped

    1/4 c  Scallions, chopped

    1/4 c  Bell pepper, chopped

      2    Cloves garlic, minced

      1    Bay leaf

    1/2 ts Ground cayenne pepper

    1/2 c  Butter, softened

      1 ga Water

           Salt and pepper to taste
           File powder
  In a 7 quart stock pot boil whole chicken until meat separates from bone.
  Remove meat and return bones and all organs except liver and simmer 1/2
  hour to make stock. Strain and skim fat. Return stock to pot. Heat butter
  in cast iron skillet and add flour.  Stir with wooden spoon until roux
  becomes dark brown.  Add onions, celery, scallions and bell pepper. Saute
  for five minutes, then add to stock. In skillet, lightly brown chicken and
  andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage
  and add meat to stock with one bay leaf. Simmer for one hour at a very low
  boil. Immediately before serving sprinkle with file powder and serve over
  bowl of rice.