Cajun Pan Bar-B-Q

6 seasoned pork fingers
6 seasoned chicken parts
1-1/2 pound smoked sausage, cut 1 inch
4 cups peeled and diced Irish potatoes
4 cups chopped onions an peppers
1 tablespoon chopped garlic

Light barbecue pit. When hot, put large aluminum turkey pan on pit. Add only pork fingers and rotate until light brown. Add chicken. Cook both until all brown and add onions and bell peppers and stir well. Keep the pit closed. When all onions and peppers are slightly sauteed, add potatoes and sausage and garlic. Stir well with spoon, then close pit. Let this cook on pit, stirring occasionally. Close pit. Let this cook until potatoes are cooked and tender. You may serve. You never need water or oil. Serve with salad, garlic bread potato salad and dressing.

Serves 8-10

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Cajun Country -- New Iberia, Louisiana