File Gumbo

1. In a 7 quart stock pot boil whole chicken until meat separates from bone.
2. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock.
3. Straini and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour.
4. Stiri with wooden spoon until roux becomes dark brown.
5. Add onions, celery, scallions and bell pepper.
6. Sautei for five minutes, then add to stock.
7. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper.
8. Drain off fat from sausage and add meat to stock with one bay leaf.
9. Simmeri for one hour at a very low boil.
10. Immediately before serving sprinkle with file powder and serve over bowl of rice.