1/3 cup vegetable oil

1/2 cup all-purpose flour

6 strips bacon, cut into small pieces

1 lb. country smoked sausage, medium sliced

8 chicken thighs, skinned and cut into halves

2 cups Baby Bellas mushrooms, diced

1-1/2 cups chopped onions

1/2 cup chopped celery

3/4 cup chopped bell pepper

1 can Rotel Tomatoes with chilies, drained

4-6 Tbsp. Minor's Chicken Base + 1 cup water

4 Tbsp. Frank Davis Bronzing Mix

1 Tbsp. Worcestershire Sauce

1 tsp. sweet basil leaves

1/4 cup fresh parsley, minced

6 cups cooked white steamed rice

First of all you gotta make a roux and you do this by combining the oil and the flour in a heavy skillet over low heat and whisking it a lot.

Then, once a smooth paste forms, you simmer the mixture slowly, stirring constantly, until the flour and oil concoction becomes dark brown. Of course, you should be careful not to over brown the mixture though or the resultant roux will turn bitter (which means you will have to throw it out, clean the skillet, and start all over again.)

In the meantime, in another heavy high-sided skillet, fry down the bacon pieces, the pound of smoked sausage, and the chicken until the bacon becomes crispy, the sausage rounds show signs of toasting, and the chicken thighs are no longer transparent.

When that happens, go ahead and drop in the mushroom pieces and toss them with the sausage, chicken, and bacon until they meld into the mix.

At this stage of the recipe, add to the pot the onions, the celery, the bell pepper, and the Rotels and thoroughly work them into the roux, cooking everything until the vegetables turn limp.

Complete this procedure and there's nothing left to do but to stir in the chicken base, sprinkle in the bronzing mix, stir in the Worcestershire sauce, drizzle on the basil, and fold in the fresh parsley.

With all the ingredients now in the pot, the final step is to raise the heat to medium and cook the fricassee for about 20 minutes until succulently tender. Then when you're ready to eat all you have to do is spoon it over a generous helping of hot, steamed, white rice.


Chef's Notes:

The Minor's Chicken Base that is referenced in the recipe is available at Dorignac's Food Center in Metairie. If you opt to use another brand of chicken flavoring, such as bouillon cubes for example, you must take extra care to ensure that the base is not overly salty or it will completely ruin the finished dish.

If you don't have any Minor's Chicken Base on hand or cannot find it, you can substitute one can of Swanson's Chicken Broth.