1 pound country smoked sausage, parboiled and minced
4 tbsp. extra virgin olive oil
2 cups coarsely diced onions
3/4 cup finely diced celery
1 pound Camellia Lady Cream Peas, washed in a colander
½ tsp. garlic powder
¼ tsp. thyme
1 tsp. sweet basil
4 bay leaves
8 cups chicken stock
2 cups bottled water as needed
Sea salt and fresh-ground black pepper to taste
6 cups cooked white rice
2 whole spring chickens (fryers) cut into pieces
48-64 ounces vegetable oil for frying
1 bottle Frank Davis Sprinkling Spice or other Cajun seasoning
First, take a 6-quart Dutch oven and put it on the stove.
Then pour in the olive oil and sauté the precooked minced sausage, the onions, and the celery together until the vegetables turn soft.
Next, after sorting through the peas to remove any bits of debris, drop them in the pot with the garlic powder, thyme, sweet basil, and bay leaves and mix everything together thoroughly.
(Incidentally, the fire should be kept on “high” during this entire cooking process).
At this point, pour in the chicken broth and stir the pot well, making sure the mixture is uniformly blended.
Then bring the peas to a boil……but immediately reduce to a simmer, cover the pot, and cook them until they become rich and creamy (which should take just a little over an hour).
Just make sure you stir them occasionally to keep the peas from sticking to the bottom of the pot.
And if you feel as if you need a little extra liquid, slowly pour in some of the bottled water a little at a time. Remember, you’re making peas—not soup!
Now, while the peas are cooking, you can get the chicken ready.
After washing the pieces thoroughly under cool running water, pat each one exceptionally dry with paper towels. If you don’t do this right, the chicken will pop and spatter when it goes into the deep-fryer.
Note: After they’ve all been dried, let them set on the countertop on a couple of paper towels.
Then when you’re ready to fry, place a heavy, deep-sided cast iron or Club aluminum skillet on the stove, pour in the vegetable oil, and bring the oil up to heat (I find that 325-degrees works fine because it’s hot enough to cook both the inside of the chicken all the way through and to create a crusty coating on the outside).
Now, a few pieces at a time, lower the chicken parts into the oil gently so that the hot oil doesn’t splatter all over you.
And don’t overcrowd the pan! Give them room to fry. And fry them uncovered!
Oh—notice that you didn’t season the chicken before it went in the oil.
That’s because when you make Cajun Fried Chicken the seasoning happens the minute the pieces come out of the fryer while they’re still “untouchably hot.”
Finally, as each piece is done to perfection, place it either on a cooling rack or a couple of layers of paper towels and sprinkle the pieces liberally with the Frank Davis Sprinkling Spice.