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1
Rub generous amounts of salt, garlic powder, Cayenne pepper on chicken and let stand at room temperature for 30 minutes.
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2
In frying pan, cook smoked sausage until brown.
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3
Drain and set aside. In medium bowl, combine onion, bell pepper and celery.
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4
Set aside. Combine flour, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/2 tsp. Cayenne pepper. Coat chicken well in flour mixture.
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5
Reserve 1/2 cup flour mixture.
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6
In large cast iron skillet (no other type will work) heat 1 1/2 inches of cooking oil and fry chicken until brown on both sides. Drain.
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7
Pour hot oil into glass measure cup, leaving brown particles in skillet.
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8
Return 1/2 cup hot oil to pan.
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9
Place skillet over high flame.
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10
Use metal whisk and gradually stir in 1/2 cup flour mixture.
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11
Cook, stirring constantly, until roux is dark red brown, about 3 1/2 to 4 minutes.
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12
Remove from heat and add vegetable mixture until vegetables are soft.
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13
Place stock in large Dutch oven and bring to a rolling boil. Add roux to stock by spoonfuls, stirring until each spoonful is dissolved.
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14
Reduce heat to simmer.
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15
Bone and dice chicken.
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16
Add sausage, minced garlic and chicken.
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17
Continue simmering for 30 minutes to 1 hour.
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18
Serve over hot cooked rice.
