Pot & Cover

I've made a version of this a few times, but not lately...I've made it with bacon/pancetta instead of sausage...and sometimes with mushrooms and even mushroom soup. I was on a roll yesterday, inspired by the Christmas spirit...wanting to get the apt cleaned up so I could decorate. I changed out my potted garden on the patio...planting pansies, crocus bulbs & a few ornamental cabbages...the purple and green ones. I couldn't bring myself to buy the big ones, so I got little 99 cent ones and we'll see how much they grow. I worked on laundry, and a little organizing in the kitchen...which inspired cooking...beans to begin with. Scott went to the store for me to get chicken breasts...sausages were in the freezer. We had red and yellow bell peppers that needed to be used...so they seasoned the beans and the etouffee. ez etouffee 2 sausage links, already cooked like Earl Campbell, cut into chunks 2 chicken breasts, sliced into large chunks (like small chix fingers) 1...

kentucky fried 'cause it reminds you of the spices of kfc ... we've been eatin this for at least a year. the first time i made it was just with chicken and its so yummy. its easy and inexpensive...inexpensive being the important word for tonight 'cause i made it with what was in the fridge, freezer and pantry. there are times like today when you realize that the dollars for the next few weeks need to be stretched a bit...and this is a recipe that is evidence that you can eat well while saving your pennies..."save yourself broke" as orender -the velvet hammer- says. ( billorender .com) please note that "chix"= chicken below kentucky -fried braised chicken & sausage over pilaf 2 thin chix breasts & 2 earl campbell sausages (or 4 thin chix breasts), cut into into any size chunks 1 can c. of mushroom soup 1 c water w/ bullion or 1 cup broth dash or more of each cayenne, black pepper, nutmeg, dried parsley zest of one small lemon & few squir...