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1
Rinse and dry chicken then season with pepper and salt.
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2
Heat a couple tablespoons oil in a skillet over moderately high heat until the oil is hot,but not smoking, and brown the chicken.
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3
Turn down the heat and brown sausage.
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4
Drain the fat from the sausage by placing it on a paper towel.
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5
Using some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft.
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6
Add garlic last as it will burn.
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7
Cook, stirring, 1 minute.
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8
Add 1 cup stock and cook, stirring, 1 minute.
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9
Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (optional), and remaining cup stock.
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10
Simmer, partially covered, until chicken is tender, about 30 minutes.
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11
Preheat oven to 325F
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12
Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
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13
If over 7 cups, boil to reduce.
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14
Stir rice into cooking liquid (in pot).
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15
Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
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16
Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
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17
Remove from heat and let gumbo stand, covered, 10 minutes.
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18
Gently stir in scallion greens, sausage, and salt to taste.
