In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
Rub about 4 teaspoons of this spice mixture on the chicken pieces.
In a large frying pan (preferably cast iron), heat oil over medium-high heat.
Combine flour and 2 teaspoons of spice mixture in a freezer bag.
Add chicken pieces, a few at a time, and shake to coat.
Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
Drain chicken on paper towels.
Reduce heat to medium and make roux by adding reserved flour mixture to the oil; cook, whisk constantly, until flour turns nut brown (Roux should immediately start browning, but be very careful not to let it burn; lower heat if necessary because if black spots appear it's ruined and you have to start over).
Add the onion, green pepper, and celery to the roux; remove from heat.
In large Dutch oven, bring stock to a boil.
Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
Add sausage and corn, and cook for 15 minutes, stirring often.
Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.