Checkpoint 9 clue

Bon a petit!

• 2 Lbs. of Cut up Chicken (Cut into serving pieces)
• I cup Roux
• 5 Quarts of Water
• I Lb. of Smoked Sausage (cut into bite size pieces)
• 1 Large Onion, chopped ( about 1 to 1 cup)
• 1 Cup of green peppers chopped
• 5 Cloves of Garlic minced
• cup of Green Onion tops, chopped
• 2 Tbsp. Spice or more to taste

Remove skin and fat from chicken, cover, and spice, and refrigerate. Put water in deep pot; add roux, low boil 1 hour, stir a lot. Add onion, peppers, and garlic to pot. Fry sausage and press grease out. Add sausage and chicken (chicken with bones and w/o skin and fat). Add 1 Tbsp of spice to pot, cook 1 to 2 hours. Broth should be dark brown, add more roux or water as needed, stir to dissolve. Add green onion tops and more spice if needed. Cook 15 minutes and serve over rice.

Find the establishment most closely related to the above recipe in the Uptown area.

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