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1
Season fryer pcs with Tony's Creole Seasoning and garlic pwdr.
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2
Brown in heavy skillet in veg.
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3
oil.
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4
Remove chicken pcs and saute/fry 3/4 of the onion.
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5
then add in sausage, cut in thin diagonal slices.
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6
Brown lightly.
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7
Transfer onion and sausage to large heavy pot, draining off fat.
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8
Add in small amount of roux (1/4 c.).
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9
Heat thoroughly, add in chicken, mixing while heating, then add in 4 c. of boiling water and 4 bouillon cubes.
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10
Add in more boiling water if needed to cover chicken.
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11
For every c. of water added also add in another bouillon cube.
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12
Continue to stir and after bouillon cubes have had time to dissolve, check for seasonings.
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13
It may need salt or possibly more Tony's Seasoning.
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14
Add in last fourth of onion, sliced very thin, and cover and simmer for 45 min or possibly till is tender.
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15
Add in green onion tops during the last 5 min.
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16
Serve cooked rice on the side and have each person add in rice to their own bowl.
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17
ROUX: In a cast iron skillet combine 1/2 c. veg.
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18
oil and almost 3/4 c. of flour.
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19
Cook over medium heat, stirring constantly, till the mix begins to brown.
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20
Lower heat slightly and continue stirring.
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21
When the mix begins to look the color of lowfat milk chocolate, remove from heat, but continue stirring.
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22
The end result should be the color of fudge sauce.
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23
Or possibly...Buy prepared Roux from the grocery store, in the spice section, or possibly use Tony Chachere's instant roux mix and follow directions on label.
