• Cut up whole chicken (breast, legs, thighs) and rinse under cold water.
• Chop all vegetables; red bell pepper, green onions, and celery.
• Chop smoked beef saugage. If you don’t like beef, you can use turkey or chicken sausage too!
• Place all chicken into your roaster oven and add all seasonings (salt-free seasoning, seasoning salt, garlic powder, poultry seasoning, paprika, etc.).
• Add all chopped and frozen vegetables and chopped sausage.
• Add can of chopped tomatoes.
• Pour in chicken broth and water.
• Cover roaster oven and cook for 1 ½ hours at 325.
• Remove from oven and use a ladle or spoon to skim some of the fat off the top to make a gravy (take about 1/4 cup of fat).
• Make gravy with flour and fat and add back into stew mixture.
• Cook stew covered for 1 hour.
• Remove from oven. Add chopped and peeled russet potatoes. Stir until well mixed, recover stew, and cook for another 35 minutes.
• During the last 5 minutes of cooking, add gumbo filet to thicken up the stew (and add some nice flavor!). Mix in until well combined. Cover and cook for 5 more minutes.
• Serve stew over white rice and a biscuit or cornbread for a side!

To Make Gravy:

• Add the skimmed fat to a pan over medium high heat and add ½ cup of all-purpose flour. Cook flour and fat mixture until it is brown in color and thicker (it will slightly resemble ground beef).
• Pour gravy mixture back into roaster oven and stir into chicken stew.
• Use some of the liquid to deglaze the hot gravy pan to get all of the gravy mixture from the pan.