Author:  Kristi   

Prep Time:  30 Minutes

Cook Time:  45 Minutes

Servings:  6-8

Ingredients:

4 lbs chicken breast, cut into pieces

1 1/2 cups chopped celery

salt and freshly ground pepper

8 cups chicken stock

cayenne pepper

1 lb andouille sausage or kielbasa diced

garlic powder

1 1/2 tsp minced fresh garlic

1 cup oil

steamed rice

2 cups chopped onion

Directions:

Arrange chicken on a cookie sheet and season with cayenne, salt and garlic powder. Let stand 30 minutes at room temperature. Combine chicken pieces and flour in a large paper bag and shake until chicken is coated well. Heat oil in a large skillet over med.-high heat. Add chicken (reserve remaining flour) and brown on all sides. Remove with slotted spoon and set aside. Loosen any brown bits on bottom of skillet. Using whisk, add 1 cup of reserved flour and stir constantly until roux is very dark brown. Remove from heat and add onions, celery and green peppers, stirring to blend thoroughly and prevent burning. Transfer to large saucepan. Stir in stock and bring to boil over med-high heat. Reduce heat, add sausage and garlic, and simmer for 45 minutes, stirring occasionally. Cut chicken into bite-size pieces. Return to sauce pan and cook thoroughly. Season with salt and pepper and serve immediately over steamed rice.