• Cook sausage in a dutch oven or cast iron pot over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings. Set sausage aside.
• Cook chicken in reserved drippings over medium for 20 minuted covered until browned. Remove and set aside, reserving drippings.
• Add enough oil to drippings in pot to equal 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Be careful to not let roux burn. You will have to start over
• Stir in onion, bell pepper, and celery; cook, stirring often, 6-8 minutes or until tender. Gradually hot water, and bring to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for about 1 hour. Remove chicken; let cool.
• Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
• Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove bay leaves.
• Sprinkle gumbo with filé powder to thicken.
• Serve over hot cooked rice with potato salad and cornbread.