Cut up chicken as for frying.

Heat 2 tablespoons of fat in a deep Dutch oven, preferably cast-iron.

Brown chicken lightly for about 20 minutes.

Remove excess fat and add hot water.

Simmer on low heat.

In a skillet, melt remaining 2 tablespoons of fat.

When hot, add flour, stirring constantly until flour is golden brown (making the roux).

Add chopped onion and garlic to the roux and cook on low heat until the onion wilts (about 5 minutes).

Slowly add the roux mixture to the chicken.

Add salt, black pepper, and cayenne pepper.

Simmer until chicken is semi-tender.

Add lightly browned sausage, chopped green onions, and parsley.

Simmer for 45 minutes or until chicken is very tender.

Turn off the heat and add the file powder. Stir well.

Let stand, covered, for 10 minutes before serving.

Serve in soup bowls with steamed rice, added to taste.

Serve baked sweet potatoes on the side.