Remove skin from chicken. Pat dry and season generously with Creole Seasoning. Heat oil in large heavy pot. Sear chicken well on all sides in hot oil. Remove chicken and set aside. Make roux by adding flour to hot oil. Stir roux constantly until it reaches a nut brown color. Be careful not to burn roux. When desired color is reached, add onion, bell pepper and celery. Cook vegetables until tender. Return chicken to pot along with chicken stock, worcestershire and sausage, garlic and green onions. Cover and simmer another hour. Serve over cooked rice. Sprinkle with Cajun's Choice Gumbo Filé.