Chicken Gumbo

Ingredients:
1 1/2 cup flour
3/4 cup vegetable oil
1 whole chicken, cut up
2 cups andouille sausage
4 slices of bacon
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
4 cloves diced garlic
3 bay leaves
1 1/2 tsp creole seasoning
1 T. tabasco sauce
2 1/2 quarts chicken stock (or you can sub water, I do)
1 cup green onions
1/2 cup chopped parsley

Directions:
Add oil and flour in a large pot, cook until about the color of milk chocolate.
Add onions, green peppers, celery, garlic. Saute over low heat until soft, about 10 minutes.
Add remaining ingredients, except for green onions and parsley. Stir well. Bring up to a boil, then reduce the heat to low and simmer for at least 2 hours, 3 hours is best. Add water as needed, stir occasionally.
When it's done, add green onions and parsley, stir and cover. Let it sit for 15 minutes. Add salt to taste.
Serve over white rice.

Serves about 10 to 12.