Recipe Courtesy of Emeril Lagasse

1 small chicken (about 2 1/2 pounds) cut into 8 pieces
Essence
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 pound smoked sausage, cut crosswise into 1/2-inch slices
2 cups julienne onions
Salt
Cayenne
4 bay leaves
1 tablespoon chopped garlic
6 cups canned chicken stock
1/4 cup chopped green onions

Season the chicken pieces with Essence. In a mixing bowl, add the flour and season with Essence. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the Crock-Pot, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the Crock-Pot and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary.

Yield: 4 servings