In a large skillet, sauté the sausage and chicken until the chicken is cooked through (all white).

Set aside (retain the juice, same bowl is okay)

Put the chopped onions and celery together in a 2-cup bowl and set aside.

Put the green peppers, green onion tops and parsley in a 2-cup bowl and set aside.

Put the salt, pepper, cayenne and bouillon cube in a small bowl and set aside.

Heat shortening on high heat in a heavy pot.

Add flour and stir constantly until dark brown (this is a “roux” – the basis for many French dishes. It’s easy to burn, so watch it and don’t stop stirring!).

Add chopped onions and celery and stir until slightly wilted.

Add water and mix well to dissolve roux.

Add spices and Kitchen Bouquet.

Cover and bring to steaming on high heat, then lower to simmer and continue to cook for about 20 minutes, stirring occasionally. The sauce should thicken somewhat.

Add chicken and sausage mixture (including juices) and the green pepper, parsley and onion tops mixture ten minutes before removing from heat.

Serve very hot over hot, cooked rice.