Instructions: Cut sausage lengthwise into 4 pieces; cut pieces into 1/2 inch slices.

Brown in a Dutch oven; drain, reserving drippings. Set aside. Brown chicken in drippings; drain.

Combine oil and flour in Dutch oven; cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add minced onion and next 3 ingredients; cook until vegetables are tender. Add water; bring to a boil. Reduce heat, and simmer, uncovered 45 minutes. Add chicken, Creole seasoning, and hot sauce; cook, uncovered, 1 hour.

Remove chicken, and set aside to cool. Add green onions and parsley to gumbo. Bone chicken, and coarsely chop. Add chicken and sausage to gumbo; heat thoroughly. Ladle gumbo into bowls; pack cooked rice into greased custard cups and invert into bowls of gumbo, or serve gumbo over rice.

NOTES :

Yield: about 3 quarts.

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