Tasty Bites

• 16 cups chicken stock  (or do 8 cups water and 8 cups water + de pollo)
• 4 bay leaves
• 16 oz trinity mix
• 1 bunch green onion
• 5 cloves garlic
• 4 stalk celery 
• 1 tbsp parsley
• 1 tbsp king craw
• 1 tsp garlic powder
• 2 lb Cajun pork sausage
• 2 rotisserie chickens (creole is possible) or 2 smoked chickens
• 2/3 cup vegetable oil 
• 1 cup flour 

 -prep- 

1. cut up sausage

2. pull all meat off chicken and set bones, skin, carcass to the side. Put chicken in fridge until later.

3. Dice up all veggies and set aside.

-cook time- 

4. in a pot brown your sausage. Remove grease and set sausage in the fridge. Leave fond in pot

5. In that pot add the 16 cups of chicken stock and the rotisserie bones/skin/carcass. Bring to boil and simmer for 1 hour. After 1 hour you will need a strainer and a fine mesh trainer to pour the stock through to separate the bones and bits.

6. While chicken stock simmers start your roux.

7. In a different pot (need a big’n) add your oil and flour and stir. Keep it on medium, medium low heat and stir constantly for a couple of hours. If you let it go on medium for more than 30 seconds without stirring it’ll burn.

8. Once your roux is dark brown. You can add your veggies to it, stir that often and let it continue to darken for another 10 minutes or so.

9. Slowly add a ladle or two of stock at a time to the roux and keep mixing. After 6-8 times of that you can go ahead and add the rest of the stock to the roux and mix it thoroughly.

10. Add all seasoning and bay leaves and sausage to the pot. Bring to boil and simmer for 1 hour.

11. After one hour add the chicken that was set aside and bring back to boil and simmer for another hour.

Add a couple more cups of water if the flavs to POWAful