Howie's Chicken Gumbo

I made this last weekend it was wonderful. I made the recipe by combining one that Just_Me_Lisa gave me along with one frome Emeril plus one from cooking light magazine.

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 garlic cloves minced
6 cups chicken stock.
1 14-oz can diced tomatoes with peppers (optional)
1 whole chicken, cut into pieces
1 lb. smoked sausage,(i.e. andouille or kielbasa) cut into bite-sized pieces
2 cups potatoes pealed and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf or an 1/8 teaspoon of dried crushed bay leaf
1 teaspoon Cajun salt seasoning.
½ teaspoon hot sauce
1 tablespoon file powder
2 cups cooked long grain white rice
The day before you’re ready to make your gumbo, take a whole chicken and place it in a large stockpot (ours is about 5 qt.). Add enough water so chicken is covered by 2” of water and cover with lid. Heat to rolling boil and reduce heat to medium-high and cook, covered, at a low boil for 1 ½ hours or until meat falls easily from the bones. Remove chicken and bones from water and set aside in dish. Strain stock into container and, when cooled, place in refrigerator. When chicken is cool, remove meat from bones and refrigerate. The next day, skim the fat off the top of the chicken stock; if it is not congealed enough, you can put the pot in the freezer for a half hour before attempting to skim off the fat.
Bring chicken stock to rolling boil. Combine the oil and flour stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until veggies are wilted. Add garlic and cook 1 more minute. Now add roux and veggies to your boiling stock and mix well. Add the next 8 ingredients (chicken through hot sauce). Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add file powder after about 45 minutes of cooking. Remove bay leaf and serve over rice.