Brian Constantine'S Famous Firehouse Gumbo - cooking recipe

Ingredients

1 pint dark roux
2 gallons water
2 fryer chickens, skinned and seasoned
2 lbs smoked sausage
0.5 (8 ounce) can tomato sauce
2 medium onions, chopped
6 stalks celery, chopped
2 bell peppers, chopped
1 (6 ounce) bottle louisiana hot sauce
1 (10 ounce) bottle Worcestershire sauce
1 cup parsley, chopped
1 1/2 cups green onions, chopped

Preparation

In gumbo pot, boil water.
Add roux, lower heat to prevent boil over, constantly stir.
Add onions, bell pepper, celery, and parsley.
Cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. Add to gumbo pot.
Add in tomato sauce, hot sauce, worcestershire sauce.
On medium heat cook for 2 hours.
Add fryers, and cook for 1 more hour.
After 3 hours add chopped green onions and parsley.
Serve in bowl over cooked medium grain rice.
Note: Never serve gumbo without potato salad on side.