Chicken and sausage simmered in a dark roux broth, infused with Cajun trinity and Cajun dry seasonings.

Make a stock:

Add a pound of chicken bones, pieces and scraps to a baking pan. Drizzle with some cooking oil and roast the chicken pieces at 375 degrees for about an hour or until the chicken and bones are browned.

Add the roasted chicken pieces to a stock pot and add some onion pieces, bell peppers, some carrots, few pieces of celery. Cover with eight cups of filtered water and simmer six (6) to eight (8) hours.

Fix the Trinity:

1 1/2 Cups diced onion.
1 to 1 1/2 Cups diced green bell pepper.
3/4 Cups diced Celery.

Prepare and Brown off chicken:

Season Two (2) to Three (3) pounds of chicken drumettes and flats with Chef Paul Meat Magic seasonings very liberally. Toss to coat well.

Season 2 1/2 cups of all-purpose flour with around Two (2) Tablespoons of Chef Paul Meat Magic seasoning, mix well to combine.

Add about 1 inch of frying oil to cast iron skillet and heat until oil is around 375 degrees.
Fry chicken pieces off in batches until all chicken is well browned.
Remove and set aside.

Strain the chicken stock off and place into a large pot, bring to a high simmer.

Cook the roux:

Pour off all but about a cup of the frying oil. Leave behind the browned flour that has settled to the bottom of the skillet.
Start whisking in the seasoned flour used to dredge the chicken with until consistency is what is shown in video. (1 1/4 to 2 cups, depending on how much oil is in skillet)

Keep the roux whisked and moving over medium heat until it starts to brown, and the skillet starts smoking some.
Reduce heat a bit and continue to cook the roux, constantly moving until it reaches a dark brown color. Add additional cooking oil if the roux starts drying out too much, becoming crumbly.
(looking for consistency of brownie batter and about the same color)

Once the roux is almost to desired darkness, turn off heat and add 1/3 of blending Cajun Trinity blend.
Cook the trinity in the roux for a few minutes.

Put it all in a pot:

Scoop the roux into the simmering chicken stock. Whisk the roux into the stock vigorously.
Add another 1/3 of the blended Trinity.
Add One (1) Tbsp minced garlic.
Allow to boil a few minutes and skim oil off top.

Add One (1) pound of sliced smoked Andouille sausage.
(use the best quality, preferably one from Louisiana that you can find - it makes a difference)

Add the browned chicken drumettes and flats.
Add a couple of Bay Leaves
Sprinkle a couple teaspoons of salted Cajun/Creole seasoning in.
Add the remaining 1/3 of the blended Trinity.

Simmer a couple of hours or until chicken is almost falling off bone, then taste for salt, adjust to taste.