Heat the oil in a heavy pot over medium-high heat. Add whole chicken pieces and brown for 5minutes on each side.
Pour in chicken and beef stock. Bring to a boil; reduce the heat. Cook for 20 minutes.
Remove the chicken from the pot and shred or cut into bite-size pieces and return to the pot. Add vegetables and sausages (if you’re not using chorizo sausage, add hot sauce or crushed red pepper to taste).
Season with gumbo filé and salt. Add barley and simmer until stew is thickened for about 15 minutes (If your stew gets too thick, add more stock or water). Serve with bread.
Substitute barley with rice.
If you're not using chorizo sausage, add hot sauce or crushed red pepper to taste.
You can use kielbasa instead of Andouille sausage.