1. Brown Chicken & Andouille Sausage and slice Chicken to bite size and slice sausage into 1/2 inch slices.

2. Chop your Onion, Peppers, and Celery and set aside.

3. Pour Vegetable Oil into Large pot and heat on medium high heat (#6). Add 1 1/2 cups of All Purpose Flour and stir constantly until roux is a peanut butter color.

4. Add your sliced Vegetables and sauté until onions are translucent, about 6 minutes.

5. Add Chicken Broth 32oz at a time. Stir and add another 32oz when liquid starts to simmer. Do this until finished.

6. Add Chicken and Andouille and bring to a boil and lower heat to medium-low (2.6).

7. Stir every 15 minutes and taste. Season as needed for 90 minutes.

8. 30 minutes before done add Sliced Mushrooms and Filé.

9. Cook Rice and serve!