1. Wash chicken, batter with flour.
2. Cut up sausage
3. Sear chicken and sausage in oil,
save the oil.
4. Chop celery, shalots (onions), red
peppers, garlic.
5. Remove chicken and sausage from
pot.
6. Stir in flour to make a brown rue.
7. Add celery, onions, red peppers,
garlic, bay leaves, sage, to stock and
simmer 10 minutes.
8. Add chicken, sausage, parseley and
okra to pot and simmer 30 minutes.
9. Serve with rice.