Gumbo-Style Chunky Hash with Fried Eggs

Ingredients
•4 eggs, cooked the way you like them
•1 tablespoon EVOO - Extra Virgin Olive Oil
•Salt and ground black pepper
•1 pound boneless, skinless chicken thighs, diced
•2 tablespoons paprika
•1/2 teaspoon cayenne pepper
•1 tablespoon fresh thyme, chopped
•1/2 pound spicy beef sausage, cut into half moons about 1/2-inch thick
•1 green bell pepper, cut into bite-size pieces
•2 to 3 celery stalks, diced
•1 red onion, diced
•2 to 3 garlic cloves, grated or finely chopped
•4 fresh okra, sliced (optional)
•1 tablespoon butter
•1 tablespoon flour
•2 tablespoons tomato paste
•1 tablespoon Worcestershire sauce
•A few dashes hot sauce
•1 cup chicken stock

Yields: 4 servings

Preparation
In a heavy-bottomed pan over medium-high heat, add 1 turn of the pan of EVOO and brown the chicken, about 2 minutes per side. Add some salt, ground black pepper, paprika, cayenne, thyme and sausage. Cook until all the meat is brown and cooked through, about 7-8 minutes. Remove from the pan with a slotted spoon and reserve on a plate.

In the pan the meat was just cooked in, add the bell pepper, celery, onion and garlic. Cook until tender, about 5 minutes. Add in the okra (if using) and cook another 3 minutes.

Scoot the veggies over to one side of the pan to make a well, add the butter and melt. Stir the flour into the butter and cook 1 minute. Add tomato paste, Worcestershire and hot sauce, and stock, and bring up to a bubble. Add reserved sausage and chicken back to the pot, stir, and cover and let stand off the heat.

Serve with Popper Polenta alongside and your eggs on top.
Ingredients
•1 tablespoon EVOO - Extra Virgin Olive Oil
•2 to 3 jalapeños or Fresno (red jalapeño) peppers or a mix of both, seeded and finely chopped
•4 ounces cream cheese
•1 cup milk
•1 tablespoon dehydrated onion flakes
•1 cup chicken stock
•1 cup quick-cooking polenta
•1 cup shredded jack cheese

Preparation
In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers until tender, about 3-4 minutes.
Add cream cheese, milk, dehydrated onion and stock and bring up to a bubble. Whisk in polenta. When it starts to firm up, stir in cheese. Serve a scoop of polenta topped with hash and a fried egg.

Yields: 4 servings