Chicken and Sausage Fricassee

Although this is not in the cookbook Roux, you can copy and paste it in the back of your cookbook!

This is absolutely delicious.  It is a cross between my grandmother's Mulligan Stew and a Gumbo.

1 chicken, disjointed with skin, seasoned. Set aside in a large bowl.
1 lb of smoke sausage, cut into slices and mixed into the bowl of seasoned chicken; set aside.
1/2 cup of all purpose flour
1/2 cup of vegetable oil
1 bag of cleaned baby carrots
4 red or white potatoes peeled and cut
4 cloves of garlic cut up
1 bell pepper cut up
1 white onion cut up
1 can of chicken broth
water
Green onion tops

Make a Basic dark roux with the flour and oil in a black pot.  (page 57 in Roux)

Add garlic, bell pepper and onions. Mix well and simmer about 2 minutes; add sausage and chicken; mix well.  Simmer another two minutes.

Stir in carrots and potatoes.  Add chicken broth. Add water a little at a time until it is the consistency of a stew.  

Simmer 45 minutes, add green onion tops and serve on steamed white rice.

Bon Appetit!!!