Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken - cut into serving ¥

  2. 1/2 lb 227g / 8oz Turkey sausage

  3. 1/2 cup 73g / 2.6oz Finely chopped bell pepper

  4. 2 1/2 cups 156g / 5 1/2oz Roux flour

  5. 1 teaspoon 5ml Ground red pepper

  6. 1/2 cup 31g / 1.1oz Finely chopped green onions

  7. 9 cups 2133ml Water

  8. 2 cups 125g / 4.4oz Finely chopped onions

  9. 1/2 cup 55g / 1.9oz Finely chopped celery

  10. 1 1/2 teaspoons 7 1/2ml Salt

  11. 1 Bay leaf

  12. 2 tablespoons 30ml Finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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