In addition to our Halloween Party we have chili dogs; we use Hebrew National Franks from the grocery store. I usually snag some dinner franks from Voget’s meats in Hubbard and Nalley’s all meat chili. My cousin Lupita has a modified chili con queso dip that we fix (recipe to follow) and time permitting I’ll do a gumbo. I’ve included a couple of recipes for Chicken and sausage gumbo. One by the late, great New Orleans Chef Paul Prudhomme whom uses cut up whole chicken and one uses thighs; I will cut up wings and use drumsticks and thighs but whatever floats your boat. I recommend andouille from lonely Lanes Farms by the Kloft’s out of Mount Angel (Oregon) you can also get it a Fitts in Salem. Their Brauts and Oktoberfest sausage are also great. Voget’s make a wonderful smoked German sausage that works well if andouille is too spicy for you.
Please see YouTube video for recipe: Chicken Gumbo with Andouille Sausage
For written step to step instruments refer to the following;
Lupita’s con queso 1 box Velveeta cheese, 1 can Campbell’s cheddar cheese soup (undiluted) one can Rotel tomatoes and chilies. Divide in 1/2 or 1/3 and microwave or put in crock pot to melt and blend.