1 lg. stewing chicken
1 lb. sausage (Hillshire Farms)
6 lg. white onions, chopped
1 sm. bunch green onions, cut fine
1 sm. bell pepper, chopped
1 tbsp. celery, chopped
1 tbsp. parsley, chopped
1 clove garlic, minced
Salt and pepper to taste
3/4 c. all-purpose flour
1 c. vegetable oil
5 c. hot water

Wash, cut up, and season chicken. Heat oil in a heavy skillet; fry chicken until brown. Set aside. Partially cook sausage and set aside. Pour oil from chicken into a large pot. Add flour and brown to make a roux. Lower heat. Add all chopped vegetables. Cover and simmer until onions are clear. Add sausage and chicken to roux mixture. Cover and let simmer about 1/2 hour. Add water; increase heat until mixture begins to boil. Lower heat to simmer. Cover and cook 1 1/2 hours or until chicken is tender. Serve over cooked rice.

Roux is a cooked mixture of flour and oil used as a thickening.