Chicken and Shrimp Gumbo

Make Roux very dark of flour and oil. At least 30 minutes stirring constantly. Slice sausage and brown in a large stock pot. Remove sausage. Add a little butter to the stock pot and add onions, bell pepper, and celery. Saute till onions are translucent. Add garlic and saute 1 minute. Add the roux to the stock pot Add chicken stock, creole seasoning, bay leaves and boil gently covered for about 30 minutes. Stirring occasionally. Add sausage and chicken Simmer over low heat for 1 hour Add shrimp and parsley. Cook for another 10 -15 minutes until shrimp are translucent Serve over rice.