-
1
Mix 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder; then rub mixture on the chicken pieces and set aside for 30 minutes.
-
2
Place 1/2 cup flour in a bag and add chicken pieces; Shake well to coat the chicken.
-
3
Using 1/2 cup of oil, fry the chicken in a skillet until crust is brown on both sides (about 5 minutes).
-
4
Remove chicken from skillet and drain.
-
5
In the same pan, cook the sausage until browned.
-
6
Remove from heat, drain and set aside with the chicken.
-
7
Mix 3/4 cup flour and 1/2 cup of oil in a large heavy saucepan over medium heat and stir to mix.
-
8
Continue cooking and constantly stirring until the roux is a dark chocolate brown.
-
9
(you might need some help, this part can take 30 min).
-
10
Do not cook on too high of a heat setting.
-
11
If it begins to cook too fast, remove from the heat and keep stirring mixture.
-
12
Add chopped vegetables and stir thoroughly.
-
13
Mixture will be sticky.
-
14
Cook for about 5 minutes.
-
15
(adding the veggies stops the browning process).
-
16
Add the chicken stock 1 cup at a time until it is well blended.
-
17
Add the remaining seasonings, paprika, file', chicken pieces and sausage.
-
18
Simmer for 1 1/2 hours.
-
19
Serve over rice.
