Ingredients:
8 cups water
1 cup powdered roux
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
4 cloves garlic, chopped
1 tbsp. Worcestershire sauce
4 tsp. salt
2 tsp. red pepper
1 chicken (4-6) cut into pieces
1 lb. smoked sausage, sliced bite size
2 tbsp. green onions and parsley, chopped
Directions: In 6-quart saucepan or stockpot, combine water, powdered roux, chopped onion, bell pepper, celery and garlic. Bring to a boil and add salt, pepper and Worcestershire sauce. Cook at least 20 minutes. Add chicken and sausage and cook 30 minutes more or until chicken is tender. Before serving, add onion tops and parsley. Serve in a bowl over any variety of steaming Cajun Country Rice. Serves 8.
*Recipe Courtesy of Falcon Rice Mill, Crowley, LA.