DIRECTIONS :
For the beans :
Placed smoked meat and chopped seasoning on a sheet pan lined with foil. Wrap tightly and place in a preheated 375° oven for an hour. (Feel free to boil your meats if that’s what you prefer.)
Add red beans to a large heavy pot and cover with about 2 quarts of water. Add salt, pepper and bay leaves. Cook uncovered on med high heat for about an hour.
Remove smoked meat and seasoning from the oven and carefully add the meat, vegetables and the liquid to the beans. Season to taste, cover and reduce heat to medium.
(You’ll need to stir the beans occasionally and add a lil more water to the pot if necessary) Cook an additional hour and a half or so until beans are nice and tender and the broth is thickened.
For the chicken :
In a shallow bowl, mix the first nine ingredients. In a separate shallow bowl, whisk eggs. Dip chicken pieces, one at a time, in eggs; coat with flour mixture.
Heat oil to 375° in an electric skillet or deep-fat fryer. Fry chicken, a few pieces at a time, 4-5 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
