Gumbo Ya Ya - cooking recipe

Ingredients

1 chicken, cut up
2 tablespoons creole seasoning
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green peppers, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 lb andouille sausage, finely diced (or any spicy sausage such as Kielbasa)
4 cups hot cooked rice

Preparation

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
Season with Creole seasoning.
Measure flour into a large paper bag.
Add chicken pieces and shake until well-coated.
Remove chicken and reserve the flour.
In a large skillet, brown chicken in very hot oil, remove and set aside.
Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
Transfer roux and vegetables to a Dutch oven.
Add stock to roux and vegetables and bring to a boil.
Reduce heat to simmer and add garlic, sausage and chicken.
Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Adjust seasonings and serve in bowls over the rice.
Serves 10.