1/4 c. parsley, chopped
1/4 c. shallots
3 cloves garlic, minced
1/4 c. cooking oil
Salt & cayenne pepper
Sausage
1/4 c. onions, chopped
1/4 c. bell pepper
3 tbsp. flour
1 1/2 lbs. chicken
10 c. water

Cut sausage in thin pieces. Combine oil and flour to make a roux. Stir over low heat until brown, add parsley, onions, shallots, bell pepper, garlic, sausage and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes, add remaining 9 cups water and bring to a boil. Add chicken, salt and cayenne pepper; bring to a boil. Reduce heat. Cover and simmer for 2 hours. Serve over rice. Serves 6.