Gumbo

• 1 lb. boneless chicken, cut into bite size pieces
• 1 lb. smoked sausage
• 1 c. yellow onions
• 1/2 c. chopped bell pepper
• 1/4 c. olive oil
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Louisiana hot sauce
• 2 Tbsp. Tony's Creole seasonings
• 6 c. water
• prepared roux
• 2 c. chopped green onions
• 1/2 c. chopped celery
• 1/2 c. parsley flakes
• 1 clove garlic, chopped
• 1 Tbsp. lemon juice
• 4 chicken bouillon cubes

1. Brown chicken and sausage in olive oil.
2. Add remaining ingredients except water and roux.
3. Cook until vegetables are tender.
4. Add water and return mixture to a slow boil.
5. Add prepared roux to obtain desired consistency.
6. Adjust seasoning to taste.
7. Simmer for 1 hour.

boneless chicken, sausage, yellow onions, bell pepper, olive oil, worcestershire sauce, hot sauce, seasonings, water, prepared roux, green onions, celery, parsley flakes, clove garlic, lemon juice, chicken bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1033579 (may not work)