Chicken Sausage Soup

Ingredients

• 1 cup vegetable oil
• 1 cup all purpose flour
• 6 large onions, chopped
• 4 red bell peppers, seeded, chopped
• 2 green bell pepper,seeded and chopped
• 8 celery stalks, chopped
• 16 garlic cloves, chopped
• 1 teaspoon cayenne pepper
• 1 cup dry white wine
• 1/2 cup chopped fresh thyme
• 6 bay leaves
• 2 28-ounce cans diced tomatoes with juice
• 4 cups water
• 4 cups chicken broth
• 4 pounds spicy sausage, cut crosswise into 1/2-inch-thick slices
• 3 pounds skinless boneless chicken breasts, cut into 1-inch cubes
• Minced fresh Italian parsley
• Steamed rice

Directions

1. In a large heavy bottom pot or dutch oven, heat oil over medium high heat.
2. Add flour and stir until the mixture darkens, about 5 minutes.
3. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes.
4. Add chicken and cook stirring for 5 minutes until mostly cooked.
5. Add sausage and coat with oils and flavor.
6. Add garlic and cayenne and stir 2 minutes.
7. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally.
8. Add tomatoes with juice, water, and broth and simmer until chicken is cooked through, about 15 minutes.