James' Slap Your Mama
Chicken - Sausage Gumbo

**It is very important to keep a cold beer within reach at all times during the production of this gumbo. Failure to do so will void warranty.

Cut and dice .....
1 medium onion
1 green pepper
4 stalks of celery
2 jalapeno peppers (seeded)
2 chili peppers (optional)
3 cloves garlic
1/2 cup parsley
.... and sit aside in a bowl.

Cut up 1 lb of andouille sausage into 1/4 inch coins. Fry in a pan and drain grease. Sit aside.

In a paper bag, big enough for the chicken, place ....
2 cups flour
3 tps Cayenne pepper
2 tps garlic powder
2 tps Onion powder
2 tbs TexJoy old style cajun seasoning
      1 to 2 lbs of boneless thighs cubed (~1or 2" cubes)
Shake bag to coat chicken and ...

In a large pot, heat a little more than 1 cup of oil and fry chicken. Remove chicken from the pan to drain oil and sit aside. There should be about 3/4 cup of oil left. Use this for the rue. Add to the hot oil, 1 cup of the flour mix from the paper bag (chicken). Keep fire on high to med high. Stir constantly. When the rue reaches color, reduce heat and add vege's from the first step (its important to ventilate at this point). Keep stirring for about 3 minutes then slowly add water or chicken stock (9.5 cups total). Stir and bring to a boil. Add sausage, chicken, a few shakes of chipotle hot sauce, 1 tbs worcestshire, about a half cup of diced green onions and what ever else fits. Bring to a boil again and reduce heat and cook for about 30 minutes or so covered. For a little extra flavor add about a half pound of cooked crawfish here and cook another ten minutes or so. Enjoy over rice.





A little background music ...