2 1/2-3 lbs. chicken parts
1 lb. smoked beef sausage
1 lg. yellow onion
2 bunches green onions
1/4 c. cooking oil
3/4 c. flour
3 lg. tomatoes
2 1/2 qts. chicken stock (hot)
2 bay leaves
1/8 tsp. dried thyme
1/2 tsp. cayenne pepper
4 c. cooked rice
Salt and pepper

On waxed paper, sprinkle salt and pepper and rub the chicken pieces along the paper. Chop the yellow and green onions, using the entire onion, except for the very tip. Skin tomatoes, remove seeds and chop. Cut the sausage into 1 inch segments. Heat the oil in a heavy 2 gallon pot. Add the sausage and cook until brown, then remove and set aside. Add chicken to pot and cook until almost completely cooked.

Remove chicken and set aside. Add flour to pot and cook until it becomes a copper brown. Add onions. Stir and cook until they begin to color, then add tomatoes and cook 5 minutes. Add chicken, sausage, bay leaves, thyme and cayenne pepper and stir gently. Add hot (previously warmed) stock and bring to a boil for 15 minutes, partially covered. Turn down heat to cook at a slow simmer, covered for 1 hour. Serve over bowls of rice (dinner style soup dishes are best). Serves 6-8.