(Ok, I admit it; over time this has evolved a bit from Darrell's recipe. Kielbasa instead of andouille sausage, sear the chicken in its own pan, small evolutions. Still, the inspiration and joy come straight from Darrell. Thanks, dear friend!)

3-4 T butter or oil (I use butter)
~1/3 c flour
4-5 onions, diced (about 1.5 lb)
1 rib celery, diced
1 green pepper, seeded and diced
1 bunch green onions, sliced
4 eggs, hard-boiled and peeled
1 lb good quality Kielbasa sausage, sliced
Either 3-lb chicken, cut up
OR 2-3 lb boneless chicken parts, cut up
OR 2 lb small (45-60 count) shrimp, cleaned
1/2 T gumbo file (in the spice section, optional. It's a thickener and to my mind makes the taste more complex. I always use it.)
6-7 c water, chicken stock or seafood stock (I use stock)
1 T + Tony Chachere's Creole Seasoning to taste (I have found it at the Hanover-Lebanon Coop and at Price Chopper. It can also be purchased on the web at the the Tony Chachere's website)
hot cooked rice