• 1/4 cup olive oil
• 1 lb Louisiana-style sausage (the hotter the better!)
• Two 2–3 pound chickens, each in 8 pieces
• 2 large onions, sliced
• 6 cloves garlic, minced
• 3 red peppers, seeded and sliced
• 3 green chilies (mild Anaheim variety), seeded and sliced
• 2 pounds tomatoes, sliced (Italian plum tomatoes preferred)
• 1 pound okra, washed, trimmed and sliced
• 2 lemons, sliced
• 2 bay leaves
• 1 tbsp chopped fresh thyme, or 1 tsp dried
• 1 tsp chopped fresh savory, or 1/2 tsp dried
• Salt and pepper to taste
• 2 quarts water (8 cups)
• 2 tablespoons filé powder

Heat oil in a large skillet over medium-high heat. Brown sausage on all sides, then remove and set aside. When sausages are cool, slice into 1-inch pieces and reserve. Add chicken pieces in batches and brown on all sides. Remove and set aside. Add onions, garlic, red peppers, and chili peppers, and cook until soft, stirring frequently, about 7-8 minutes. Add tomatoes, okra, lemons, bay leaves, thyme, savory, salt & pepper, water and the chicken pieces, and simmer for about 30 minutes, or until chicken is done. Add sausage and simmer until heated through, about 5 minutes more. Remove the skillet from the heat and stir in the filé powder. Serve at once over hot rice, with crusty bread to soak up the broth. Serves 8.