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1
a Rub both sides of chicken with a generous amount of the extra salt garlic powder and cayenne pepper, making sure that each piece is evenly covered.
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2
Let stand at room temperature for 30 minutes.
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3
a Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
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4
a Combine the flour, and the measured portions of salt, garlic powder and cayenne pepper in a paper or plastic bag.
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5
Add the chicken and shake until it is well coated.
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6
Save 3/4 cup of the flour from the bag.
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7
a In a large heavy skillet, heat 1/2 inch of oil until very hot (375 to 400 degrees).
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8
Fry the chicken until crust is brown on both sides and meat is cooked (about 5 to 8 minutes per side), drain on paper towels.
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9
Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible.
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10
Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return 3/4 cup on the hot oil to the pan.
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11
a Place over high heat.
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12
Using a long handled metal whisk, gradually stir in the reserved 3/4 cup of flour mixture.
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13
Cook, whisking constantly, until roux is dark red-brown to black (about 3 1/2 to 4 minutes) being careful not to let it scorch or splash on your skin.
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14
Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker.
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15
Return pan to low heat and cook until vegetables are soft (about 5 minutes), stirring constantly and scraping the pan bottom well.
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16
a Meanwhile, place the chicken broth in a large saucepan or large Dutch oven.
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17
Bring to a boil.
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18
Add roux mixture by spoonfuls to the boiling broth, stirring until dissolved between each spoonful.
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19
Return to a boil, stirring a scraping pan bottom often.
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20
Reduce heat to a simmer (low) and stir in the sausage and minced garlic.
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21
Simmer uncovered for about 45 minutes, stirring often toward the end of the cooking time.
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22
a While the gumbo is summering, cut the chicken into 1/2 inch pieces.
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23
When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper.
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24
Serve immediately.
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25
a To serve, mound 1/3 cup of rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice.
