Mrs. Margaret’s Chicken Andouille Gumbo

3 pounds of deboned chicken
½ cup oil
1-cup all-purpose flour
3 cups of chopped onion
1 cup chopped green onion
½ cup chopped bell peppers
½ cup chopped fresh parsley
10 cups of chicken broth from boiled chicken
1 tablespoon chopped garlic
1 pound of smoked sausage-sliced ¼ inch thick
Salt and pepper to taste
Louisiana hot sauce

In a heavy pot, heat the oil over medium heat, then stir in flour to make a Roux. (Roux is like homemade gravy) Stir often and continue cooking over medium heat, once Roux start to brown you will need to stir it constantly until it reaches a dark chocolate color. This should take about 45 minutes; add onions cook until they are clear stirring often. Add 1 cup of stock to the Roux and stir until it forms a thick paste. Add remaining stock, garlic, and stir well. Add sausage, chicken, hot sauce, and salt. Cover and cook over low heat at least 3 hours or until you can’t wait any longer stirring occasionally. Can serve over rice and left overs can be frozen. Serves 8 to 10 people.