|3 lb • Chicken Meat • cut in 1.5" cubes|
|2 lb • Andouille sausage • 1/2 inch slices|
|1 gal • Chicken Stock|
Rub chicken in cajun spice, In a heavy skillet with oil, brown the chicken pieces and reserve. Add chicken stock to the pot, temper in the roux and stir. Bring to boil and reduce heat. add in the chicken pieces, Simmer for 20 minutes, add in the sausage and simmer an additional 40 minutes, to ensure the roux is cooked out.