1 c. flour
1 c. oil
2 med. onions, chopped
1/2 c. green pepper, chopped
1 to 2 c. celery, chopped
1/2 to 2 c. parsley
1 to 2 cloves garlic, chopped
1 1/2 tsp. hot sauce
1 1/2 tsp. Worcestershire sauce
Salt & pepper to taste
4 to 6 c. chicken broth
2 c. wine (red or white)
1 chicken, boiled & deboned
1 pkg. polska kielbasa or summer sausage, sliced
2 c. water (hot)

Prepare chicken as indicated. Set aside. To make roux combine 1 cup flour and 1 cup oil in 8 quart (gumbo) pot. Cook over low heat stirring constantly. When roux is dark, golden brown, add onions, green pepper and celery. Roux will cook the vegetables. Then add the rest of the ingredients in order listed. (May substitute 2 cups hot water for wine.)

Cook over medium heat for 2 to 3 hours adding hot water as needed.

(If cooking in a 4 1/2 quart pot, HALF the recipe.)

Serve over rice with crackers and enjoy. Great on cold days!