Cajun Sauce-Piquant - cooking recipe

Ingredients

2 cans tomato sauce
1 skinned chicken or hen
1 link low-fat sausage
1 Tbsp. canola or olive oil
1 chopped onion
4 to 5 cloves chopped garlic
1/2 chopped bell pepper
onion tops
herbal seasoning
onion or garlic powder
cayenne pepper
salt (optional)
2 Tbsp. lemon juice
flour or cornstarch to thicken
bell pepper halves or quarters
3 raw eggs
fresh bread crumbs (not dry) to thicken
1 can tomato sauce
flour or cornmeal
shrimp or crabmeat (variation)

Preparation

Follow the basic Crawfish Etouffee
(a la blanc) recipe which can be cut in half or thirds to do peppers.
Add tomato sauce (if you haven't yet), additional red pepper to taste, raw eggs and fresh bread crumbs; mix well with hands, smashing until thick and firm enough to stuff in pepper.
Batter with egg batter and roll in flour.
Bake until browned or deep fry until browned.
Can also roll in cornmeal, if desired.