Cook sausage, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserve drippings. set sausage aside.

Cook chicken in reserved drippings 5 minutes or until browned. Remove to paper towels, reserve drippings.

Add enough oil to drippings to measure 1/2 cup. Add flour and cook over medium heat, stirring constantly until roux is chocolate colored (about 20 to 25 minutes).

Stir in onion, green pepper, celery and cook, stirring often, 8 minutes or until tender. Gradually add water and bring to boil. Add chicken, garlic and next 5 ingredients. Reduce heat to low and simmer, stirring occasionally, 1 hour. Remove chicken, let cool.

Add sausage to gumbo, cook for 30 minutes. Stir in green onions, cook for 30 more minutes.

Bone chicken and cut I to strips. Return to gumbo and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with file powder if desired. Serve over hot cooked rice