1 boiled and deboned chicken, cut up
1 lb. hot Italian sausage, fried
4 stalks celery, cut up
1 bell pepper, cut up
2 med. onions, cut up
4 cloves garlic
2 tsp. basil
3 bay leaves
1/2 tsp. poultry seasoning
1/2 tsp. cayenne
1/2 tsp. allspice
1/2 tsp. ground cloves

Combine chicken and sausage. Cut up celery, bell pepper, and onions and set aside. Combine garlic, basil, bay leaves, poultry seasoning, cayenne, allspice, and cloves.

Make a roux with 3/4 cup oil and 3/4 cup flour. Cook until it is a medium brown color. Stir constantly while cooking. Add rest of ingredients to roux. Place in a 5-quart stock pan. Carefully add 2 to 3 quarts water and chicken stock.

Simmer for at least 1 hour. Season to taste. Keeps 3 days in refrigerator. Keeps a month in freezer. Serve with cooked rice, if desired.