2 pounds chicken legs and thighs

2 pounds smoked sausage

1 pound dried shrimp

2 quarts of water

1 onion

2 pounds of diced potatoes

1 tablespoon vegetable oil

1 cup all-purpose flour

1/2 teaspoon thyme

Tony Chachere’s Creole Seasoning to taste

4 cups of rice

Add flour to vegetable oil in large deep pot. Simmer on medium heat, stir constantly to prepare the roux. Cook until dark brown or almost burnt. Add water, chicken, smoked sausage, onion, bell pepper, garlic, Tony Chachere’s and thyme. Bring to a boil, reduce heat and cook until tender.

Add potatoes and cook an additional 20 minutes. Add dried shrimp and cook for 5 minutes before done or when chicken is failing off the bone. Serve over rice. Serves 4 to 6.

Note: This dish can also be cooked in a crock pot as well. In this case, use Kary’s Roux. Combine roux, chicken, smoked sausage onion, bell pepper, garlic Tony Chachere’s and thyme in sprayed slow cooker.

Cover and cook on low for 4 to 5 hours.

Stir in cooked rice, cover and cook an additional 15 minutes or until stew is throughly hot. Serves 6 to 8.

The stew can be served with a side of green beans and potato salad.

Fiesta Vallian, Fort Worth, Texas