3 medium onions (chopped)
2 bell peppers (chopped)
4 cups okra (sliced)
1 (28 oz. can diced tomatoes - can be Rotel, depending on how hot you like it
1 whole chicken (cut in pieces)
1 pkg. Andouille sausage (chopped)
1 pkg of your favorite sausage (chopped)
3 chicken bouillion cubes
2 Tbsp. powdered file'
salt
Tony Chachere' or Zatarain's Creole or Cajun Seasoning
Very large pot or 2 big pots

Add first four ingredients to pot. Simmer on low fire covered for 2 hours, stirring occasionally. Add chicken, sausage, salt, Creole or Cajun Seasoning, file' and bouillion cubes. Add water to top of pot or until all ingredients are just covered with water. Bring to a boil. Reduce heat and cover. Cook for an additional 1 1/2 to 2 hours until chicken is falling off the bone. Stir occasionally. Serve over rice in bowls (like soup). Add a pinch of file' to your bowl before eating and stir (if desired). (I add quite a few big pinches). Also, if you like it hot, add a few drops of Tabasco to your bowl. Enjoy! MMMMMmmmmmmmmmmmmm Goooooooood! (This makes enough for an army but is a good pot luck dinner at big get togethers. You can also freeze left overs in serving sizes for later meals. It is a great meal when things get cold.)