What better pagan chicken recipe than a gumbo. Given my Louisiana roots, it is a must. Voodoo optional:

Chicken and Sausage Gumbo

1 whole cut up chicken
1 cup oil
1½ cup flour
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 lb. good smoked sausage or andouille
¼ cup freshly minced garlic
3 quarts chicken stock
3 bay leaves
Cajun seasoning to taste (Cajun Land, Tony’s, etc.)
Hot sauce to taste
1 cup diced green onion
Cooked white rice
filé powder (sassafras powder) to taste

Boil and debone chicken, then cut into ½ inch pieces (reserving bones and liquid to make stock). In a heavy iron pot, heat the oil over medium heat and add the flour, stirring constantly until a medium brown color is achieved (this is your roux). If you burn the roux, start over. It is not salvageable. Stir in the onion, celery and bell pepper and sauté until wilted, then add the sausage and garlic and cook for an additional 3-5 minutes. Add stock, chicken, and bay leaves, bring to a boil, then reduce heat and simmer for about 1 hour. Skim off any fat and season to taste with Cajun seasoning and/or hot sauce. Keep cooking until chicken begins to fall apart. Turn off heat and stir in green onion immediately before serving. Serve over cooked white rice and use filé to taste.