Chicken
Cut up whole chicken. Season with garlic powder, oregano, thyme, salt and pepper and place in large pot. Add celery stalks, quartered onion and water. Semi-cover and simmer 45 minutes. Remove chicken to cool; strain and reserve broth; toss out veggies.

Gumbo
Cut up and cook sausage; set aside. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. This takes time, but the result is worth it - if you burn the roux, throw it out and start over! Add the chopped onions, celery and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne and bay leaves. Continue to stir for 3 to 4 minutes. Add the reserved chicken broth, plus additional as needed to make 6 cups. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Break up the chicken and add to the pot. Simmer on low for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice on the side. Serve with hot sauce, filé and cornbread (recipe not included).