5 or 6 lb. chicken, cut up
1 lb. smoked sausage, cut small pieces
1/2 c. chopped onion tops
1 med. onion, chopped
1/4 c. chopped parsley
1 tbsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
4 qt. water
4 heaping tbsp. roux

Add water to large pot, bring to a boil, once boiling, add roux. Stir until roux is completely dissolved. Add the rest of the ingredients and cook on medium heat uncovered for 1 1/2 to 2 hours. Serve in bowls over rice. Refrigerate the remaining and reheat for a better taste the second time around.