Preparation:
Rub chicken with 1 tablespoon each salt, garlic powder, and cayenne cover and let stand for 30 minutes combine onions, celery, and bell peppers, set aside combine flour and remaining seasonings in a plastic bag add chicken and shake to coat well remove from bag, reserve 1/2 cup flour mixture heat oil to 400 degrees add chicken and fry for 8 minutes on each side drain on paper towels pour off all but 1/2 cup of fat scrape pan to loosen particles heat pan over a high flame whisk in reserved flour mixture heat and whisk for 3-4 minutes, until mixture is red-brown to black remove from heat, stir in vegetables stir until roux stops darkening heat and stir over a low flame for 5 minutes, until tender heat stock to a boil, in a dutch oven stir in roux, 1 tablespoon at a time, until dissolved bring to a boil, reduce to a simmer-stir and scrape often add andouille and garlic simmer, uncovered for 45 minutes remove bones from chicken and cut to a 1/2-inch dice add to dutch oven, season to taste serve over hot cooked rice |
