Gumbo Ya Ya

Instructions

1. 1

   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.

2. 2

   Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

3. 3

   In a large skillet, brown chicken in very hot oil, remove and set aside.

4. 4

   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 [not black though]. Remove from heat and add onions, celery and green bell pepper, stirring constantly so they do not burn.

5. 5

   Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring ot a boil, stirring.

6. 6

   Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.

7. 7

   Adjust seasonings and serve in pretty bowls over steamed white rice.