STUFFED CHICKEN THIGHS with Doug Landreneau:

1.  1ea  4" piece of smoked sausage from your local meat market
2.  1 ea 4" piece of Tasso from your local meat market
3.  New potatoes, boiling onions, mushrooms, bell pepper, garlic (whole cloves) and any other vegetables you like.
4.  12 to 16 ounce package of bacon
5.  aluminum roaster
6.  toothpicks
7.  very small amount of oil or water

     Season chicken thighs with all purpose seasonings 2 to 4 hours before cooking and put in refrigerator (I used Mamou Cajun Seasoning). Place about 4 ounces of water in a pot and boil/fry sausage and Tasso until cooked through and let cool. When cooled place sausage and Tasso with a small amount of onion, garlic, bell pepper in a food processor and ground and blend thoroughly. Place stuffing (the amount is up to you) onto the inner side of your chicken thighs, roll and wrap with a strip of bacon. Add tooth pick to hold in place if needed. You can also do this without stuffing. Add a very small amount of oil or water to the bottom of aluminum roaster  ( I did not use any oil or water as prepared on the TV show). Place all ingredients in the pan at 350 degrees F (with a piece of aluminum foil on top of the ingredients) for 1 1/2 hours. Take the aluminum foil off and raise the temperature to 400 degrees for the last 30 minutes.
     Serve from pan. Use your judgment for the time needed to cook. I cook with my eyes and nose I never taste (except to determine seasoning needed).