Cespacal

Cespacal

Recipe from Aunt Joyce; given to Grandma Turner

• 1-whole chicken (cut-up) or favorite pieces
• 1 Tablespoon shortening
• 1 Cup green onions, chopped
• 1 Cup Bell Pepper, chopped
• 1 Cup Celery, chopped
• ½ stick butter
• 2 links smoked sausage (Hillshire Farms Oval shaped links are fine)
• 2 small cans tomato sauce or one medium can
• 1 small can tomato paste
• Dash or two of Tabasco sauce (depends on taste; may want more)
• Tex Joy Steak Seasoning to taste (Grandma used 1 whole bottle) I’ve substituted Cajun or Creole Seasoning to taste  (The last time I used 4 Tablespoons each of Tex Joy spicy steak seasoning and Tony Chacherie’s creole seasoning.)

***DO NOT USE ANY SALT.  THE SALT IS IN THE ABOVE SEASONING

Place chicken in a pot and brown in shortening leaving the skin on the chicken.  When finished browning add water enough to cover the chicken.  Sauté onions, celery, and bell peppers in butter.  When finished add vegetables, tomato sauce, tomato paste, and seasoning.

Cook with lid on until about half done.  Then add the sausage (cut in slices about ½ inch thick).  Cook until the chicken and sausage are done.  Debone chicken and discard the bones.  Put chicken back in pot.  Keep lid on while cooking – add more seasoning at this time if needed.  May need to add more water; per grandma’s recipe.