COMEAUX'S CHICKEN AND ANDOUILLE GUMBO

• 1 (5 lbs.) Chicken, cut into 10 pieces
• Salt and Freshly Ground Pepper
• Cayenne Pepper
• Garlic Powder
• 2 ½ cups all-purpose Flour
• 1 cup Oil
• 2 cups Chopped Onion
• 2 Cups Chopped Green Pepper
• 1 ½ cups Chopped Celery
• 6 cups Chicken Stock
• 1 lb. Comeaux's Andouille Sausage, diced
• 1 ½ teaspoon minced fresh Garlic
• Oysters (optional)
• Steamed Rice

-- Arrange chicken on a baking sheet and season evenly with salt, cayenne and garlic powder.
 
-- Let stand 30 minutes at room temperature.
 
-- Combine chicken pieces and flour in a large paper bag and shake until chicken parts are well coated.
 
-- Heat oil in a large skillet over medium high heat.
 
-- Add chicken (reserving remaining flour in bag) and brown on all sides.
 
-- Remove with a slotted spoon and set aside.
 
-- Loosen any brown bits on the bottom of the skillet.
 
-- Using whisk, add one cup reserved flour and stir constantly until the roux is a very dark brown.
 
-- Remove from heat.
 
-- Add onions, green pepper and celery, stirring to blend thoroughly and prevent burning.
 
-- Transfer to large saucepan.
 
-- Stir in stock and bring to a boil over medium high heat.
 
-- Reduce heat.
 
-- Add sausage and garlic, and simmer 45 minutes, stirring occasionally.
 
-- Remove chicken from the bones and cut meat into small pieces.
 
-- Return to sauce pan and cook thoroughly.
 
-- Season with salt and pepper and serve immediately over steamed rice in individual soup bowls.
 
-- Oysters (optional) may be added the last 5 minutes of cooking.
 
-- Serves 8 people.

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