Chicken Creole Gumbo

1. Melt butter in a heavy pot over medium heat. Saute vegetables and garlic until tender. When vegetables are slightly cooked, sprinkle with flour, whisking constantly, to make a roux. Cook for 3-5 minutes until the roux turns slightly golden. Add 1 can of chicken broth; bring to a boil.

2. Meanwhile, cut up the sausage links. Cook sausage in a non-stick skillet over medium high heat until slightly browned on the outside and meat is cooked through.

3. In a large slow-cooker (or if you prefer, continue using the large pot, but I like the ease of the slow-cooker) combine the roux mixture, cooked sausage, cooked chicken, tomatoes, remaining broth, dry spices, and the whole peeled eggs. Cook over low heat until heated through, about 4 hours. Stir occasionally.

4. About 10 minutes prior to serving, add the fresh parsley, stirring well. Discard bay leaf. Serve hot with cornbread or over rice.