Chef Michael's Chicken Sauce Piquante
for a "Get together"(Music is called Baton Rouge)

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12-pound fryer...cut for frying -
1/2 inch cooking oil in bottom of pot..{heat}...
Season chicken {salt and red pepper}....
place in hot oil and brown......2-large onions...4- garlic cloves chopped.....1- green bell pepper....1- red bell pepper....
When chicken is dark brown ....remove....
Add - 1 pound fresh sausage {cut}...place in oil and let it turn lightly brown...{remove}..
all meat should be removed from pot .....
now add your onions and garlic and bell peppers....cook on medium to low heat.....
when onions are dark brown and soft.....sprinkle flour by hand in pot all over..
2-cans tomato paste and mix in well .....{low heat}.....
Add 1/2 inch of water......mix.....
add 2-cans rotels.....
1/4 tsp. sugar ....add water...
add 1-small can tomatoe sauce in water.....
add sausage cook 1-hour ....
add chicken cook 45 minutes...
all meat should be in pot...
water should stay ....2-inches above meat while cooking....simmer and let stand for 15.....minutes.....serve with rice....
HAPPY EATING FROM CALIFORNIA/LOUISIANA         Bon Appitite                 Chef Michael