Ok. I translated from Cajun to English and typed up the recipe like us normal folks would follow. (Original recipe was hand written, out of order and had side notes all over).
Cock Spaghetti
2 containers each of “seasoning” = trinity (diced onions, diced celery and diced bell peppers).
4 large 32 oz cans of Chicken Broth
7 small cans of Contadina tomato paste
1 large can of crushed tomatoes
1 16oz container of sliced mushrooms.
14-15 chicken legs
1 cup red wine
1 can of Coke
Cajun Land Seasoning (or whatever you got. I used Chupacabra season all because it is awesome)
Italian Seasoning
Salt & Pepper
In a large stock pot, sauté veggies in olive oil on medium high heat.
Lower heat to medium . Add paste and brown it with the veggies. Keep stirring. (30 min)
Lower to medium low heat and add broth and crushed tomatoes.
Add liberal amounts of Italian seasoning and season all over the top of the pot. Add 1 tbl spoon Black pepper.
Cook red gravy for two hours. Stir occasionally
After cooking for two hours, add can of coke and cup of red wine. Cook three more hours. Drink wine. Stir occasionally.
Meanwhile, season chicken legs with season all and pepper. Maybe a little salt. Let sit 30-45 min.
Brown chicken legs all over. 45 min before the gravy is done, add chicken legs to the gravy and submerge.
Also 45 min before gravy is done, add sliced mushrooms.
Notes: This makes A LOT of food. For normal family of 4-5, you can cut recipe in half. Leftover chicken is amazing. Also, despite it being called Cock Spaghetti, the recipe actually doesn’t mention any pasta at all. We served the red gravy over angel hair pasta with the chicken on the side and garlic bread. The red gravy is dark, rich and full of good acidity.