Chicken and Sausage Sauce Piquante

3-4 pound chicken
1 pound smoked Sausage
1 cup bell pepper, chopped
2 cups onions, chopped
3 tablespoons oil
One 8-ounce can tomato sauce
4 cups water
One 10-ounce can Rotel whole tomatoes
1/2 cup onion tops
2 tablespoons parsley
Creole seasoning, to taste

Saute meats in 2 tablespoons oil over medium heat until tender. Remove and set aside. Add onions, bell peppers and oil. Saute until soft. Return meat to pot with 3 cups water, tomato sauce and tomatoes. Cook over medium heat 30 minutes. Add 1 cup water; reduce heat to low. Add onion tops, parsley and seasoning. Cool 15 minutes on low andserve. Serve over rice with vegetable dish.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana