Season chicken with Creole seasoning. Set aside.
In a large, heavy pot, make a roux using oil and flour.
Stir constantly until the roux turns a dark brown.
Add onions, celery and bell pepper, stirring until
vegetables are tender. Add sausage, chicken and garlic.
Stir until it is coated with the roux.
Add the water and bring to a boil.
Reduce heat to simmer. Continue cooking, uncovered,
until the chicken is tender, 1 3/4 to 2 hours.
More water can be added during this cooking time,
as water evaporates during cooking.
Add the chopped onion tops and parsley,
adjust seasonings with salt and pepper.