1 lg. onion, minced
1 lg. clove garlic, minced
4 c. sautern, wine
4 c. water
2 tbsp. Worcestershire sauce
2 lb. chicken, cut up
1 tsp. hot sauce
1 lb. sausage
2 tsp. salt

ROUX:

1 1/2 c. flour
1/4 c. olive oil

First make a roux, cover the bottom of pot with oil. When hot, add flour, cook and stir slowly for 30 minutes. Make sure it's creamy and dark brown. Add all ingredients to roux, simmer about 1 hour. Serve over rice.