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Chicken And Turkey Sausage Gumbo

2poundchicken, cut into serving size
1/2poundturkey sausage
1/2cupbell pepper, finely chopped
2 1/2cuproux flour
1teaspoonred pepper, ground
1/2cupgreen onions, finely chopped
2cuponions, finely chopped
1/2cupcelery, finely chopped
1 1/2teaspoonsalt
1eachbay leaf
2tablespoonparsley, fresh, finely chopped


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 the 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 water 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.

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