1 (5 lb.) roasting chicken , cut up
Cayenne pepper
Garlic powder
2 1/2 C. all-purpose flour
1 C. vegetable oil
2 C. onions, coarsely chopped
1 1/2 C. celery, coarsely chopped
2 C. green bell pepper, coarsely chopped
6 C. chicken broth
1 1/2 tsp. fresh garlic, minced
1 lb. andouille sausage finely, diced (or a
spicy sausage such as Kielbasa)
4 C. hot cooked rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of
chicken. Season with salt, cayenne pepper and garlic powder and let
stand at room temperature for 30 minutes. Measure flour into a large
paper bag. Add chicken pieces and shake until well-coated. Remove
chicken and reserve the flour.

In a large cast iron skillet, brown chicken in very hot oil, remove and
set aside. Stir oil remaining in the skillet with a wire whisk to loosen
any brown particles remaining in the bottom of the pan. Whisk in 1 cup
of the remaining flour and stir constantly until the mixture of oil and
flour (the roux) becomes dark brown (do not burn!). Remove from heat;
add onions, celery and green bell pepper, stirring constantly until
vegetables are tender.

Transfer roux and vegetables to a large heavy saucepan. Add stock to
roux and vegetables and bring to a boil, stirring. Lower heat to a quick
simmer and add garlic, sausage and chicken. Continue cooking, covered,
until the chicken is tender, 1 3/4 to 2 hours. Adjust seasonings and
serve in bowls over the rice.

Serves 10.

B-man :wink: