*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Low-cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chicken, cut into serving sz
      1/2   lb           Turkey sausage
      1/2   c            Finely chopped bell pepper
    2 1/2   c            Roux flour
    1       t            Ground red pepper
      1/2   c            Finely chopped green onions
    9       c            Water
    2       c            Finely chopped onions
      1/2   c            Finely chopped celery
    1 1/2   t            Salt
    1                    Bay leaf
    2       T            Finely chopped fresh parsle
   Remove the skin, fat and wings from the chicken and discard.  Spray the
   inside of as large skillet with non fat cooking spray and place over high
   heat.  Brown the chicken, turning often.  Remove the skillet from the heat
   and move the chicken pieces to a platter.  Add 1 cup of thje water to the
   skillet, scraping the bottom to loosen all of the browned bits.  Return the
   chicken to the skillet and set aside.
   Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat
   and bring to a boil.  Add the chicken and pan juices, along with the rest
   of the ingredients, except for the green onions and the parsley. Cook,
   uncovered, 25 minutes, stirring occasionally.  Stir in the onions and the
   parsley and cook for 5 more minutes.  Remove the bay leaf before serving.
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