Boil chicken and sausage together until chicken falls from bones. Remove chicken and sausage and continue to boil water for stock. Debone chicken and return bones to stock. Boil for about a half hour longer, then strain stock and set aside. Skim grease. Put chicken and sausage into food processor and chop finely. Using the processor, also chop the onion, bell pepper, celery and eggs.
In a large bowl, mix the chopped ingredients together and add mayonnaise. Mix together until all the ingredients are well blended. Add small amounts of chicken stock until the mixture is moist. Chill for about half an hour. Can be served with crackers or bread.
Cajun Country -- New Iberia, Louisiana