Robbie Alford, Central Office

• 2 1/2 lb cooked chicken
• 2/3 cup oil and 2/3 cup flour (roux)
• 4 cup hot water
• 3 cup chicken stock
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 2 cup cooked chicken, cut in bite-sizes
• 1 lb sausage, cut in 1 inch slices
• 2 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped bell pepper
• 4 garlic cloves, minced
• 1/4 cup parsley, chopped
• 1/4 cup green onion tops, chopped

Cook chicken. Strain and reserve stock. Prepare roux with 2/3 cup oil and 2/3 cup flour. Cook on HIGH 7 minutes in a 4 cup measure. Stir at 6 minutes. Cook 30 seconds. Add onions, celery and bell pepper to roux in measuring cup. Stir and return to microwave. Sauté on HIGH 3 minutes. Add garlic, parsley and green onions to roux. Stir and return to microwave. Sauté on HIGH 2 minutes. Pour off oil if risen to top. Slowly add tap water to bring roux to 4 cup mark. Stir. Place roux in 5 quart casserole. Stir in hot water, stock and seasoning. Cover; Cook on HIGH 10 minutes. Add chicken and sausage. Cook on HIGH 10 minutes.

Serve over rice.

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