Title: Chicken & turkey sausage gumbo
 Categories: Cajun, Low-cal, Poultry
      Yield: 6 Servings
 
      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.