CHICKEN MAQUE CHUOX

2 T. olive oil
2 tsp. butter
4 T. flour
2 cups chopped onion
2 T. minced garlic
2 7 oz. cans Mexicorn, drained
1 10 oz. can Ro-Tel
1 14 oz. can black eyed peas (optional)
3 lbs. chicken tenders
1 tsp. salt (optional)
1½ tsp. Satan's Breath® Cajun Blend
1 T. Cayenne pepper sauce

Salt and pepper chicken in the normal way to fry.  Now put enough olive oil in a wok and brown chicken tenders and cook till most done.  Remove from wok and set aside.  Drain and mash the black eyes peas and half the corn.  (You can put them in the blender with 1 T. corn juice.)  Put olive oil and butter in the wok.  When the butter has melted, add the flour and blend till smooth.  Add the mashed corn and peas.  Cook and stir so they will not stick.  Make a golden brown roux then add the chicken back in with the garlic, tomatoes, whole corn and onions.  Salt to taste.  if mixture is to stiff, add a little water.  Be sparing for this is the finish dish and suppose to look like a thick dish.  Let it simmer for 15 minutes to mix all the flavors.
Serves 6 to 8.
Good over rice.