2 lb chicken, cut into serving size
1/2 lb turkey sausage
1/2 cup finely chopped bell pepper
2 1/2 cups roux flour
1 teaspoon ground red pepper
1/2 cup finely chopped green onions
9 cups water
2 cups finely chopped onions
1/2 cup finely chopped celery
1 1/2 teaspoons salt
1 bay leaf
2 tablespoons finely chopped fresh parsley
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 the 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 water 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.