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Recipe from: The Justin Wilson #2 Cookbook: Cookin' Cajun by Justin Wilson
½ cup flour
½ cup oil
1 large onion, chopped fine
1 large clove garlic, chopped fine
4 cups sauterne wine
4 cups water
2 tablespoons Worcestershire sauce
1 2 pound chicken, cut up
1 fresh hot pepper (or 1 teaspoon Lousiana hot sauce or ½ teaspoon Tabasco)
1 pound andouille sausage, in ¼ inch slices
salt, to taste
First you make a roux. Add all of the ingredients to the roux and simmer until the chicken and sausage are done.