10 lb. chicken (skinless)
5 lb. sausage
4 tbsp. sage
1 medium onion, chopped
2 c. green onions, chopped
3 celery sticks, chopped
3 tbsp. Tony Chachere
2 tbsp. garlic powder
salt and pepper to taste
1 pt. jar Savoie's dark roux

In a large pot, put 2 to 3 gallons of water to boil. When it starts to boil, pour oil off the jar of roux and put the roux in the pot. Stir the roux until dissolved; add the chicken and the seasonings. Cook until the chicken is done enough to take out and debone. Cut up sausage. Put the chicken and sausage in the roux and cook for about an hour.