Chicken And Sausage Gumbo

• 1 to 1 1/4 c. roux
• 6 c. chicken broth (homemade or canned)
• 6 1/2 c. water
• 3 1/2 lb. chicken, cut into serving pieces
• 1 medium yellow onion
• 1 Tbsp. salt or to taste
• 1 Tbsp. cayenne pepper, or to taste
• 1 1/2 tsp. black pepper
• 1 to 2 Tbsp. oil
• 1 1/2 lb. smoked sausages, spicy or mild, cut into 1/2-inch pieces
• 1 c. chopped parsley leaves, plus stalks of one bunch
• 3/4 c. chopped green onions
• 1/2 c. chopped celery
• 1 1/2 tsp. gumbo file (optional)

1. In a large stockpot, bring the chicken broth and water to boil. Add the chicken neck, back, wingtips, heart and gizzard, if desired; the parsley stalks and yellow onion.
2. Return to a boil; skim, reduce heat and simmer while preparing the other ingredients.

roux, chicken broth, water, chicken, yellow onion, salt, cayenne pepper, black pepper, oil, sausages, parsley, green onions, celery, gumbo file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323213 (may not work)