Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    chicken thigh
  1         tablespoon  salt
  1         tablespoon  cayenne
  1         tablespoon  garlic powder
     1/2           cup  peanut oil
     1/2           cup  flour
  3               cups  chicken stock
  1                cup  onion
  1                cup  green bell pepper
     3/4           cup  celery
  1           teaspoon  garlic
     1/2         pound  andouille
  4               cups  rice

Preparation:

Combine chicken, garlic powder, salt, and cayenne-toss to coat evenly let stand for 30 minutes heat oil in a large skillet add chicken pieces and cook until well browned on all sides remove to drain on paper towels whisk in flour; heat and stir until browned whisk in stock over a medium flame transfer to a stockpot add onions, bell peppers, and celery bring to a boil add sausage and garlic, simmer for 45 minutes remove bones from chicken return to saucepan until heated through serve over hot cooked rice

Nutritional Information:

1524 Calories (kcal); 65g Total Fat; (39% calories from fat); 58g Protein; 170g Carbohydrate; 197mg Cholesterol; 3420mg Sodium