Although I never shook the hand of the late Blane “Boscoyo” Normand, I considered him my friend. From recipe titles to Cajun-French spellings, we collaborated on several recipes that were published in BBM. Whenever I cook this dish, I have a giant smile on my face because it was his, and now my own, favorite meal. Boscoyo taught us all to live life to its fullest. We should slow down our busy lives and live for today because He may call upon any of us at any time. Rest in peace, my friend.

—Chase “BowFreak” Hebert

1 skinless hen cut up, seasoned

1 large onion, diced

1 bell pepper, diced

2 celery sticks, diced

chicken broth

parsley and green onion tops, chopped

liquid smoke

flour

In a large pot, brown the seasoned “yard bird” without skin. Remove the chicken and then sauté the onions, bell peppers, and celery until cooked. Next put the hen back in the pot and add the water and chicken broth. Boscoyo would then add some liquid smoke if needed for flavor, some flour to thicken the gravy, or some parsley and green onion tops for color. Once the mixture is to your liking, simmer it until the hen is tender. Serve over the jasmine rice, that he finally convinced us to try, with a side of fresh corn maque choux or smothered okra.