1 whole fryer, cut up
2 pkgs. stuffed pork sausage, about 4 lbs., cut in sm. pieces

Cut these and put in pan, sprinkling with salt, pepper, crushed red pepper and Louisiana Hot Sauce.

2 1/2 c. diced celery
1 lg. bell pepper, chopped
1/2 lg. onion, chopped
2 bunches green onions, chopped
1/2 bunch parsley, chopped

Bring a large pot of water to boil. Add the above items, let cook about 10 minutes. Add chicken and sausage, cook for about 15 minutes more. Add your roux (about 1/2 cup). Cover and simmer for about 1 hour.

ROUX:

3/4 c. lard
Flour (enough to make a paste)

Heat lard and brown flour until almost appears burned. Add to gumbo.