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GUMBO

1 (3 pound) chicken, cut up & deboned

Salt

Garlic powder

cayenne

1 cup finely chopped onions

1 cup finely chopped green bell peppers

¾ cup finely chopped celery

1¼ cups all-purpose flour

½ tsp. salt

½ tsp. garlic powder

½ tsp. cayenne (Cut in ½ or ¼ )

Vegetable oil for deep frying

7 cups chicken stock or water

½ pound andouille (or any other good pure smoked sausage) cut into ¼-inch cubes

1 teaspoon minced garlic

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BASIC COOKED RICE

1 cup rice

1 ¼ c stock

¾ tbsp. onions, finely chopped

¾ tbsp. green bell pepper, finely chopped – omit if not using immediately. Will sour quickly

¾ tbsp. celery, finely chopped

¾ tbsp. butter, unsalted

¼ tsp. salt

Pinch of garlic powder, white pepper, black pepper, and cayenne

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1. Make rice. Preheat oven to 350 degrees. In a 5” x 9.5” loaf pan, thoroughly combine all ingredients for Basic Cooked Rice (rice, stock, onions, celery, green bell pepper, celery, butter, salt, garlic powder, white pepper, black pepper, and cayenne).

2. Snuggly seal pan with aluminum foil. Bake until rice is tender, about 70 minutes. If not serving immediately, rice will stay hot for 45 minutes & warm for 2 hours.

3. Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder, & cayenne on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes.

4. Combine the onions, bell peppers, and celery in a medium bowl.

5. Heat oil in large Dutch oven or heavy bottomed pan until 375 – 400 degrees. Add enough for 1 ½ inch depth in pot.

6. In a gallon sized bag, thoroughly combine the flour with salt, garlic powder, and cayenne in a bag. Add the chicken and shake until coated. Reserve ½ cup of the flour.

7. Fry the chicken pieces in hot oil until browned on both sides. Drain on paper towels. Leave any browned bits in the bottom of the pan.

8. In a separate large pan, bring stock to a boil.

9. Once complete, drain the pan of oil & reserve ½ cup. Make roux. Raise heat to high & add in reserve oil. Once oil is smoking hot, add in reserve flour mixture gradually. For a good roux, this should be about 50-50 blend. Use a long handled whisk & stir constantly to avoid burning. Roux is extremely hot & will stick to your skin. If roux gets black specks, it has burnt. Discard. Darker roux is recommended.

10. Once roux is complete, remove from heat & stir in celery, onions, & green pepper to stop the browning process. Cook until softened.Be sure to continue stirring until roux stops getting darker.

11. Add roux mixture by the spoonful to the boiling stock, stirring until dissolved. Return to a boil while stirring & scraping the pan often. Reduce to simmer & add in garlic, cooked chicken, and andouille.

12. Serve over rice.

NOTE : Leftover thanksgiving turkey works great

NOTE : I’ve always added okra