Title: Chicken and Sausage Gumbo
Categories: Cajun/, Creole
Yield: 6 Servings

1/4 c Parsley; chopped
1 lb Sausage (Smoked); or more as
-desired
1/4 c Shallots, Green Onions, Chop
1/4 c Onions; chopped
3 Cloves Garlic; minced
1/4 c Bell Pepper; chopped
1/4 c Cooking Oil
3 tb Flour
Salt & Pepper To Taste
1 1/2 lb Chicken Pieces
Cayenne Pepper To Taste
10 c Water

Cut sausage in thin pcs. Combine oil and flour to make a roux. Stir over
low heat until brown. Add parsley, onions, shallots, bell peppers, garlic,
sausage and 1 cup water. Bring to boil, reduce heat and simmer for 3
minutes. Add remaining 9 cups water and bring to boil. Add chicken, salt
and peppers, bring to boil. Reduce heat, cover and simmer for about 2 hrs.
Serve over hot steamed rice.
Posted to EAT-L Digest by wilson@tfs.net on Jun 21, 1996