Make the roux:

Cup of Yum
1. Combine the oil and flour in a large pot over medium heat (use a cast-iron one if you have it). Stirring slowly and constantly for 15 to 25 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.

Sauté:

1. Add the onions, celery, bell peppers, and garlic and continue to stir for 4 to 5 minutes, until they’ve softened.
2. Add the sausage and chicken, and stir to combine. Add the seasoning and continue to fold until everything is well combined.

Add the liquid and cook:

1. Add the broth or stock and the bay leaves and slowly mix to combine, making sure the roux incorporates itself into the liquid.
2. Turn up the heat to medium-high, bring the gumbo to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours.

Final step:

1. Before serving, turn off the heat. Skim off any fat that rises to the surface and discard it. Stir in file powder for flavor and thickening, if using. Remove the bay leaves and serve over rice.