Remove skin from chicken thighs, clean and pat dry with paper towels. Season all over with K's. Heat oil in large, heavy pot. Sear chicken, remove and set aside. Make roux by adding flour to hot oil in pot. Stir constantly over medium high heat till medium brown. Stir onion, bell pepper, and celery into roux; cook until tender. Return chicken to pot and add Tabasco, worcestershire, bay leaves and K's. Cover and allow to simmer one hour. Add green onions, garlic and sausage. Stir, cover and simmer another hour. Remove all thigh bones from gumbo. Skim off excess oil (or refrigerate and easily remove hardened fat before reheating). Serve in bowls over hot rice and pass the file. Serves 10-14 bowls. You can use boneless skinless chicken breasts, but I find the texture of the chicken thighs better for this dish. Usually, I use half of each. Directions for Roux: be very careful to stir constantly so it doesn't burn - wait for it to turn medium brown, but turn down heat if you're worried about it burning. This is very freezable.
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