Cajun Sauce-Piquant

• 2 cans tomato sauce
• 1 skinned chicken or hen
• 1 link low-fat sausage
• 1 Tbsp. canola or olive oil
• 1 chopped onion
• 4 to 5 cloves chopped garlic
• 1/2 chopped bell pepper
• onion tops
• herbal seasoning
• onion or garlic powder
• cayenne pepper
• salt (optional)
• 2 Tbsp. lemon juice
• flour or cornstarch to thicken
• bell pepper halves or quarters
• 3 raw eggs
• fresh bread crumbs (not dry) to thicken
• 1 can tomato sauce
• flour or cornmeal
• shrimp or crabmeat (variation)

1. Follow the basic Crawfish Etouffee
2. (a la blanc) recipe which can be cut in half or thirds to do peppers.
3. Add tomato sauce (if you haven't yet), additional red pepper to taste, raw eggs and fresh bread crumbs; mix well with hands, smashing until thick and firm enough to stuff in pepper.
4. Batter with egg batter and roll in flour.
5. Bake until browned or deep fry until browned.
6. Can also roll in cornmeal, if desired.

tomato sauce, chicken, lowfat sausage, olive oil, onion, garlic, bell pepper, onion, herbal seasoning, onion, cayenne pepper, salt, lemon juice, flour, bell pepper, eggs, bread crumbs, tomato sauce, flour, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697496 (may not work)