Begin by adding the chicken to a bowl and seasoning with each of the bourbon powders and a couple of teaspoons of the Cajun seasoning. In your Dutch oven, add a little oil. Once warm, add in the chicken and sear for 4 – 5 minutes. Remove from the skillet and cook the sausages until brown on each side. Remove from the skillet and set aside.

Now it is time to begin to make the roux. Add in the remaining oil and heat until it shimmers on medium high heat. Add the flour and mix in well. Stir frequently to avoid burning. Remember, we are using a quick cook method so tend to it the whole time. When you get a chocolaty color, it is time to start with the vegetables.

Add in the holy trinity and cook for 3 – 4 minutes. Next, add the garlic and cook for 1 minute. Now add in the can tomatoes and cook for a couple minutes to cook out some of the liquid. Follow with the chicken stock and once mixed in real well, add the bay leaves and the spices except for the file powder. Simmer for 10 – 15 minutes. You want the sauce to thicken up some. When thickened, add back in the chicken and sausage and simmer for 5 – 10 minutes. Finish by adding in the file powder and cook for another 2 minutes.

Serve with rice. Enjoy!