1. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
2. When melted, raise the heat, and add the remaining ingredients except the shrimp.
3. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
4. Add the shrimp, stirring and turning to coat well with the seasoned butter.
5. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
6. Serve the shrimp in their shells, peeling them at the table.

1. Heat water in large pot. Cut chicken into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper.
2. Brown in hot oil. Remove chicken and set aside.
3. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux.
4. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved.
5. Add chicken, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside.
6. Continue cooking until chicken is tender, about 2 hours.
7. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add Filé, allowing 1/4 teaspoon per serving.

Notes: Makes 4-1/2 quarts. Serve over cooked rice.