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 ts 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 ts Salt
1 Bay leaf
2 tb 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.