Palmetto Chicken - cooking recipe

Ingredients

1 3/4 teaspoons paprika
1 3/4 teaspoons salt
1 1/4 teaspoons dry mustard
3/4 teaspoon cayenne
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 (3 lb) chicken, cut into 8 pieces
2 tablespoons olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped bell pepper
1/2 lb andouille sausage, quartered lengthwise and cut into 1/2 inch pieces
6 ounces okra, trimmed and cut into 1/2 inch rounds
2 tablespoons all-purpose flour
1 cup chicken stock

Preparation

Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
Add chicken, skin side down, and cook until browned, about 4 minutes.
Turn chicken over and brown on other side, about 4 minutes.
Remove chicken from pot and set aside.
Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
Add andouille and okra and cook, stirring frequently, for 4 minutes.
Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
Add stock and scrape pan well.
Return chicken and juices to pot, and bring just to a boil.
Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.