1/2 pound link sausage,
sliced
6 tablespoons vegetable oil, divided use
1 (3-pound) fresh whole chicken, cut up
6 cups water
1/3 cup all-purpose flour
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup sliced green onion
In a stockpot brown sausage
in half of the oil, about 7 minutes. Remove from pan and drain
on paper towel.
Add chicken to leftover
oil in pot and cook until golden brown on all sides, about 10
minutes, turning occasionally. Add water and bring to a boil.
Partially cover, reduce heat and simmer until chicken is tender,
about 30 minutes. Remove from stock and allow to cool. Pull off
meat, discard skin and bones, and dice meat into 1/2-inch cubes.
Set aside. Strain stock and return to pot.
In a skillet over medium
heat, mix together remaining oil and flour. Cook, stirring constantly,
until dark brown. Add onion, bell pepper, garlic and parsley;
cook about 10 minutes or until vegetables are tender.
Add vegetable mixture
to stockpot along with bay leaves, thyme, hot pepper sauce, salt
and pepper. Bring to a boil, reduce heat, and simmer, uncovered,
for 45 minutes.
Add chicken and sausage;
simmer for 15 minutes. Remove bay leaves and add green onion.
Serve over rice.
