Main Ingredients:

1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish
kielbasa in 1/4" cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice

Cooking Preparation of the Recipe:

Remove excess fat from chicken pieces. Rub on garlic powder and cayenne.
Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set
aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2
teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve
1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until
brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass
measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place
pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until
roux is red brown (3-4 minutes). Don't scorch. Remove from heat and add
vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock
in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time.
Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer
45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in
chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups
gumbo.

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