1 lb hot smoked link sausage (andouille)
4 skinned chicken breast halves
1/2 cup all-purpose flour
1 cup chopped onion
1 green pepper
1/2 cup sliced celery
1 tbsp worchestershire sauce
1/2 tsp dried thyme (or italian seasoning)
2 bay leaves
1/2 cup sliced green onions
rice
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