In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Add the chicken and cook just until the chicken is heated through, about 5 minutes.

Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.

1 (3 1/2 to 4 pound) chicken, cut into pieces

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

3 bay leaves

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

To make the stock, in a large stockpot, combine all the ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. Remove the meat from the bones and discard the bones and vegetables. Let cool completely, and refrigerate overnight. Skim any fat that forms on the surface after chilled. Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.

Yield: about 3 quarts, and 3 cups of cooked chicken meat