Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.

To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file.