Ingredients
3-4lbs chicken, retaining skin & bones (cut into single serving pieces)
1-1.5 lbs andouille sausage (cut into small cubes)
3/4 cups chopped celery
3/4 cups chopped onion
3/4 cups chopped green bell pepper
1/2 cup okra (sliced)
1.5 cups all-purpose flour
8-10 cups chicken and/or vegetable stock
2t ground red pepper
2t Kosher salt
2t ground black pepper
2t garlic powder
1T chopped fresh garlic
1 cup vegetable oil
Preparation
Combine red pepper, black pepper, salt, and garlic powder; set aside.
Combine spices.
Pat dry and place chicken pieces in plastic or paper bag; add spice mixture and shake thoroughly; add 1/2-3/4 cups of flour and shake thoroughly again.
Heat small amount of oil in large, heavy-bottom skillet; add chicken pieces until brown all all sides (approx. 5-6 minutes).
If all chicken pieces don’t fit, do NOT use same oil for all pieces; clean skillet and repeat last step until all chicken pieces are done.
After all chicken is browned, scrape sides & bottom of skillet. Add 1/2-3/4 cups vegetable oil and garlic.
DO NOT USE ANY BLACK PIECES; IF ANY APPEAR, START OVER WITH NEW OIL AND FLOUR.
Whisk in 1/2-3/4 cups flour and stir over medium heat until a thick roux is formed (approx. 5 minutes).
Add vegetable mixture and combine thoroughly; remove from heat and transfer to large stock pot.
Add in chicken/vegetable stock; stir while bringing to boil; return cooked chicken to pot, cook on simmer (approx. 30-45 minutes).
Remove chicken, allow pieces to cool; remove all skin and bones; shred into bite-size pieces, return to mixture.
Add sausage and okra to mixture; return to simmer; continue cooking (approx. 1 hour).
Allow to cool; refrigerate overnight.
Remove any fat layer while cold.
Serve hot with selection of chopped scallions, rice, hot pepper sauce.
