½ cup flour
½ cup oil
1 cup each of onions, bell peppers and celery, chopped
1 clove garlic, minced
1 hen
1 pound Andouille sausage
Salt, pepper, red pepper to taste
File, to taste

Procedure: First make a roux with flour and oil, stirring to mix and brown to the color you desire. When roux is done add onions, bell pepper, celery and garlic and cook until soft.

Servings: 4