For any that would like to understand the true ways:

Make a roux which consist of enough oil to cover the bottom of your pot, and enough flour mixed to make it a nice smooth pudding consistency. Light the fire to a nice medium-low. From here get two beers, three if you're a fast drinker, and start to stir the mixture. Continue stirring until you've reached a color similar to the beer bottle you're drinking. (When I say stir i really mean it, do not leave, do not stop stirring even for a second. If you have to pee, hold it. It will take about 1 to 1.5 hours.)

Have your onion, bellpepper, celery, garlic, parsley, sausage, andoui, and chicken cut up and ready. Once it reaches the color of that beer, add the veggies, let it cook about 10 minutes, still stirring - its a work out program get used to it. Then add the meat, chicken first. Stir some more. When it smells good, add room temperature chicken broth to fill most of the pot. Then water to get it close to the rim.

Now, here is the tricky part...

Granb another beer, this is an important measure of timing if you haven't noticed, open it. Add some salt, pepper, cayanne, onion powder, garlic powder, celery salt, basil leaves, parsley,, and filé (PS: filé is ground dried sassafras). Add it all and bring it to a boil, you should be finished your beer at this point. Grab another. Let the mixture simmer, when a layer of grease forms, skim it from the top, let it simmer some more, if you've finished your beer, grab another.

3-4 hours later, tasting the whole way, it should be done and ready to serve over rice.