Chicken, Smoked Sausage, and Crawfish Gumbo

1 cup vegetable oil 
1/4 tsp. cayenne, add extra to taste
1 cup flour 
3 bay leaves
1 1/2 cups chopped onions 
6 cups chicken broth, add 1 cup water if too salty 
1 cup chopped celery 
1 pound chicken breast, cut into 1-inch chunks
1 cup chopped green pepper 
1 pound smoked sausage, sliced crosswise in 1/2-inch slices 
1 tsp. Rustic Rub, recipe below, add more to taste 
2 Tbls. chopped parsley 
1/2 cup chopped green onions 
1 Tbls. file powder 
1 pound crawfish 

1. Combine the oil and flour in a large cast-iron pot over medium heat. 
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. 

2. Add the onion, celery and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. 
Add the sausage, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. 
Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. 
Cook, uncovered, stirring occasionally, for 1 hour.

3. Season the chicken with the rub and add to the pot. After chicken is done, add the crawfish. Simmer 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.

4. Remove the bay leaves and serve with rice. 

Rustic Rub

8 Tbls. paprika 
3 Tbls. onion powder 
3 Tbls. cayenne 
2 1/2 Tbls. dried oregano 
5 Tbls. black pepper 
2 1/2 Tbls. dried thyme 
6 Tbls. garlic powder

Combine all ingredients and keep in a airtight container.