I started the grunt work for the GF. 6 chicken thighs - boil for 30mins, make sure the pot is 3/4 full of water you need the stock. Remove let cool, pick meat from chicken - reserve bones and skin for anxiously awaiting dogs In separate skillet lightly sautee a green bell pepper and onion diced - add to stock. Add diced sausage( we use Conecuh what ever you like) to skillet brown and add to stock pot. Dice a couple stalks of celery - add to pot You can make a Roux with flour and the grease from the sausage or get instant Roux from Tony Chachere's Add some Cajun seasoning to taste (Slap yo mama, chacheres, Benoit's - my favorite) Add chicken back to pot and simmer. Serve over steamed rice
