Creole Gumbo

4 bone-in chicken breast halves, with skin

8 chicken thighs

1 white onion, chopped

1 green bell pepper, chopped

½ cup all-purpose flour

½ cup butter

1 pound Creole smoked sausage

2 ½ cups water

1 pound shrimp

2 tablespoons Cajun-style seasoning

Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.

In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.

Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.