Creole Chicken Etouffee

1 chicken
3 tsp oil
1 large onion chopped
2 stalks celery chopped
2 garlic cloves
3/4 pound cooked smoked sausage, cut up
1 tbs green onion, chopped
1 tbs parsley

Season chicken and coat with flour and brown in oil over medium heat. Remove chicken from pot, lower heat. Add vegetables and saute till tender. Add chicken to vegetables and sausage; cover. Simmer on low heat for 1-1/2 hours. It too much tat skim grease. If gravy is too thick add a little water.

Serve over cooked rice.

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Cajun Country -- New Iberia, Louisiana