2 lb Chicken, cut into serving sz
1/2 lb Turkey sausage
1/2 c  Finely chopped bell pepper
2 1/2 c  Roux flour
1 ts Ground red pepper
1/2 c  Finely chopped green onions
9 c  Water
2 c  Finely chopped onions
1/2 c  Finely chopped celery
1 1/2 ts Salt
1    Bay leaf
2 tb Finely chopped fresh parsle

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 thje 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 watewr 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.