6 lbs. chicken
2 lbs. sausage
2 lg. onions
2 bunches green onions
1 1/2 tbsp. Accent
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. red pepper
1/2 c. parsley, chopped
3 cloves garlic, minced
3 tsp. Louisiana hot sauce
6 tbsp. Worcestershire
1 1/2 tsp. Tabasco sauce
1/4 c. cooking oil
1/2 c. flour
6 chicken bouillon cubes
2 1/2 quarts water

In 2-cup glass measuring cup, combine flour and oil. Microwave on high 2 minutes, stir, repeat. Continue until it begins to brown. Reduce cooking time to 1 minute, watch closely, cook until dark brown, set aside.

In 10-quart pot, brown sausage in 2 tablespoons oil. When oil is cooked, add chicken, cook about 20 minutes until almost done. Add onions and cook until tender. Stir in roux, then add remaining ingredients. Bring to boil, reduce heat and simmer on low uncovered until chicken is tender, 45 minutes to 1 hour. Serve over rice. Serves 10.