1 lb. sausage, browned (hot links, smoked pork sausage, Italian sausage or breakfast sausage)
1/2 c. peanut oil
1 chicken (3 lbs.), cut up
1/2 c. flour
1 lg. onion, chopped
1 bunch green onions, chopped
1 green sweet bell pepper, cored and chopped
2 stalks celery, chopped
4 cloves garlic, chopped finely
2 1/2 qt. chicken broth
2 bay leaves
1/2 tsp. basil
1/2 tbsp. poultry seasoning
Pinch of ground cloves
Pinch of ground allspice
1/2 tbsp. Worcestershire sauce
1 tsp. Tabasco
Salt and freshly ground pepper to taste
2 c. raw, long grain rice

Brown sausage in a small amount of oil, set aside. Add remaining oil to the pan and fry chicken until brown. Remove and set aside. Add the flour to the pan and cook with oil and pan drippings, until you have dark, rich roux, about the color of peanut butter. Add vegetables, garlic and saute until limp. Place vegetable roux in a six quart stockpot and add the stock. Stir constantly until the stock thickens. Add the seasonings and simmer, covered, for one hour, stirring occasionally. Cook the rice. Add chicken, sausage to the stockpot, and cook until the chicken is tender. Serve over the cooked rice.