Daddy's Favorite Gumbo

Rub generous amounts of salt, garlic powder, Cayenne pepper on chicken and let stand at room temperature for 30 minutes.

In frying pan, cook smoked sausage until brown.

Drain and set aside. In medium bowl, combine onion, bell pepper and celery.

Set aside. Combine flour, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/2 tsp. Cayenne pepper. Coat chicken well in flour mixture.

Reserve 1/2 cup flour mixture.

In large cast iron skillet (no other type will work) heat 1 1/2 inches of cooking oil and fry chicken until brown on both sides. Drain.

Pour hot oil into glass measure cup, leaving brown particles in skillet.

Return 1/2 cup hot oil to pan.

Place skillet over high flame.

Use metal whisk and gradually stir in 1/2 cup flour mixture.

Cook, stirring constantly, until roux is dark red brown, about 3 1/2 to 4 minutes.

Remove from heat and add vegetable mixture until vegetables are soft.

Place stock in large Dutch oven and bring to a rolling boil. Add roux to stock by spoonfuls, stirring until each spoonful is dissolved.

Reduce heat to simmer.

Bone and dice chicken.

Add sausage, minced garlic and chicken.

Continue simmering for 30 minutes to 1 hour.

Serve over hot cooked rice.