Chicken and Sausage Gumbo

From a family friend Beth Becker who is at home with the Lord.

2 lbs boneless skinless chicken breast cut into 3/4" cubes
1 TB plus 1.5 tsp cajun seasoning
1/2 cup each vegetable oil, flour
1 lb andouille sausage cut into 1/4"slices
1 cup diced yellow onion
3/4 cup thinly sliced green onion - white and green parts
1/2 cup diced red onion
2 cups seeded, diced green bell pepper
1.5 cups diced celery
1 TB each minced jalapeno, minced garlic
1/2 tsp each : dried basil, dried oregano
1/4 tsp each : freshly ground black pepper, ground white pepper, crushed red pepper flakes
1 small bay leaf
6.5 cups chicken stock
1/4 tsp file powder

Toss the chicken and 1 TB plus 1 tsp cajun seasoning together in a medium bowl, set aside.

Heat the oil in a large pot until hot but NOT SMOKING. Add the flour, cook stirring until flour turns medium brown. Add the andouille and cook stirring until brown. Add the chicken, cook stirring occasionally - 4 mins. Stir in the onions, bell pepper, celery, jalapeno and garlic. Cook stirring occasionally - 2 mins. Stir in the basil, oregano, black and white peppers, red pepper flakes, bay leaf and remaining cajun seasoning (1/2 tsp). Cook 2 mins. Pour in the stock and heat to a boil.

Reduce heat to low and cook uncovered stirring occasionally 1 hour.

Remove from heat and stir in the file powder.Remove bay leaf and serve.