Oh yum, yum, yum yum! It took quite a while to make, but is very yummy! Here are my changes: First I chopped the sausage and cooked it in a skillet, reserving the grease in a measuring cup. I then cooked the chopped peppers, onions, and celery in the same pan until soft, the placed in a separate bowl. Next I cooked bacon to render the fat and poured the fat into the measuring cup until it reached 1/2. After removing the bacon, I poured back into the skillet the grease and flour and cooked to make roux for 20 minutes. While that was cooking, I cooked 8 chicken thighs in a stock pot with one small can of chicken broth. I removed the thighs when done, then cut them into pieces and put with the sausage and vegie mixture. When the roux was ready, I poured the chicken broth into the roux and stirred, then added the meat and vegie mixture. I added Zateran's creole seasoning to taste. I did not have the okra, so I added one can of red beans and a bit of corn for color. Stir well and serve!

Reviewed On: Nov. 18, 2010

I made this recipe vegan and it was still fantastic. I used high quality margarine, EnerG egg replacer, and unsweetened coconut milk with a touch of lemon juice in place of buttermilk. The corn bread is moist, slightly sweet and the perfect consistency.

Reviewed On: Oct. 26, 2010