1 pound andouille sausage finely, diced (or a spicy sausage such as Kielbasa)
4 cups hot cooked rice
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
Season with salt, cayenne pepper and garlic powder and let stand at room temperature
for 30 minutes.
Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
In a large cast iron skillet, brown chicken in very hot oil, remove and set aside.
Stir oil remaining in the skillet with a wire whisk to loosen any brown particles
remaining in the bottom of the pan.
Whisk in 1 cup of the remaining flour and stir constantly until the mixture of
oil and flour (the roux) becomes dark brown (do not burn!).
Remove from heat; add onions, celery and green bell pepper, stirring constantly
until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan.
Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to
a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until
the chicken is tender, for 1 3/4 to 2 hours.
Adjust seasonings and serve in bowls over the rice.