Source: Mojo & the Bayou Gypsies

1 (4- to 6-pound chicken
1 to 2 pounds smoked sausage (hotter the better)
1 or 2 smoked turkey legs or wings
1/8 pound tasso (optional)
1 big onion, sliced or chopped
1 green bell pepper (optional)
1/2 cup green onion tops (bottoms ok, too)
1/4 cup chopped parsley
4 1/2 quarts water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pickled cayenne pepper (optional)
1 tablespoon pepper vinegar (optional)
1 to 3 tablespoons Louisiana hot sauce
1 cup Roux

Boil the water, then slowly add and dissolve the Roux (take your time to make sure it dissolves). Add remaining ingredients. Boil slowly with pot cover open slightly for 2 hours. Taste and season during the last hour of boiling. You may add 1 pound sliced okra during last 30 minutes (optional).

Serve over fresh rice in a big bowl. Serves about 15 to 20 average people, or 4 to 5 Cajuns, Creoles or musicians.

Roux
1/4 cup oil
1 cup all-purpose flour

Heat oil in cast iron skillet over medium flame. Slowly add flour, stirring constantly. Brown flour slowly (allow 20 minutes) until the color of caramel. Scoop all into a jar or cup.