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

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.