CAJUN FRICOT

Serves: 4- 6

1 whole chicken, skinned, boned and cut into pieces 1 onion, minced

1 lb (450 g) smoked pork sausage (see note), cut into 1/2-inch (1.25-cm) pieces 3-4 small carrots, diced

2-3 potatoes, peeled and cut into small cubes

2 tsp (10 mL) cayenne

1 bay leaf

2 tbsp (30 mL) oil or butter Salt and pepper to taste

Use a stockpot that is large enough to accommodate your chicken comfortably. You want it to be snug, but leave enough room for the cooking water. A pot that is too big can lead to a watery and weak stock.

Over medium-low heat, cook minced onion in a small amount of oil or butter, adding a dash of salt to help the onions sweat until they turn translucent.

Brown the sausage in the onion. Cook for about 6-7 minutes.

Add carrots, potatoes, cayenne and bay leaf. Stir until the aromatics become fragrant.

In the same pot, sear chicken pieces on all sides. Add enough cold water to cover about 1 inch of the chicken and other ingredients. Bring to a gentle boil then reduce to simmer, skimming off the scum that will rise to the top to ensure a clear broth. Cook for about 1 hour. For an even more developed flavour, remove from the heat and chill overnight in the fridge.

Season with salt and pepper. Serve piping hot.

If you’re unable to find a good smoked sausage, any good pork sausage made with cayenne (or smoked paprika) is a decent substitute.