Cook sausage in a heavy pot until browned. Remove and set aside sausage, reserve drippings. Cook chicken in drippings until browned. Remove chicken, pour drippings into measuring cup. Saute onion, green pepper, celery, garlic, tomato and okra with very little oil in same heavy pot or dutch oven until tender. Set aside in separate bowl. Add enough vegetable oil to reserved drippings in the measuring cup to equal 1/2 cup. Pour into dutch oven, heat over medium heat until hot, add flour. Cook, stirring constantly, until roux is the color of an old copper penny. (Be careful not to burn it - you wll have to start all over with the roux!) When roux is the proper color (about 20-30 minutes), add 1/2 of the water, vegetables and meat. Add the rest of the water, bay leaves, creole seasoning, thyme, worcestershire sauce and hot sauce. Stir to combine. Cook about 1 1/2 hours uncovered over medium heat at a low boil. Serve over hot rice. Top with file and more hot sauce if desired.
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|Serving Size: 1 Serving (3923g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1205 (33%)|
|Amt Per Serving||% DV|
|Total Fat 133.8g||178 %|
|Saturated Fat 42.8g||214 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 600.3mg||185 %|
|Sodium 3557.1mg||123 %|
|Potassium 3331.2mg||88 %|
|Total Carbohydrate 384.9g||113 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 369.8g|
|Protein 215.7g||308 %|
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Calories per serving: 3682
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