2 fryer chickens, boiled and deboned (save the stock)
2 lbs. smoked turkey sausage, sliced
Roux (brown flour in oil)
2 onions
1 lg. bell pepper

Prepare roux from brown flour in oil. Add onions and pepper. Saute until tender and onions are clear. Add chicken and sausage along with the stock you saved earlier. Add 3 quarts water and season as you desire with salt and pepper. Cook about 2 to 3 hours on medium-low heat. Serve in soup bowl over cooked rice.

NOTE: You may want to add oysters, shrimp or crab meat to your mixture when you begin to cook it for 2 to 3 hours. Yum, yum!