Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken, cut into serving sz
1/2 lb Turkey sausage
1/2 c Finely chopped bell pepper
2 1/2 c Roux flour
1 ts Ground red pepper
1/2 c Finely chopped green onions
9 c Water
2 c Finely chopped onions
1/2 c Finely chopped celery
1 1/2 ts Salt
1 Bay leaf
2 tb Finely chopped fresh parsle

Remove the skin, fat and wings from the chicken and discard. Spray the
inside of as large skillet with non fat cooking spray and place over
high heat. Brown the chicken, turning often. Remove the skillet from
the heat and move the chicken pieces to a platter. Add 1 cup of thje
water to the skillet, scraping the bottom to loosen all of the
browned bits. Return the chicken to the skillet and set aside.

Place the remaining 8 cups of watewr in a 5 quart Dutch oven over
high heat and bring to a boil. Add the chicken and pan juices, along
with the rest of the ingredients, except for the green onions and the
parsley. Cook, uncovered, 25 minutes, stirring occasionally. Stir in
the onions and the parsley and cook for 5 more minutes. Remove the
bay leaf before serving.

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