Paul Prudhomme’s Chicken and Smoked Sausage Gumbo

For Seasoning Mix:
- 2 teaspoon salt
- 2 teaspoons garlic powder
- 2 teaspoons ground red pepper

For Chicken and Smoked Sausage Gumbo:
- 1 (2 to 3-pound) chicken, all visible fat removed, cut into 8 pieces
- 1 cup finely diced onions
- 1 cup finely diced green bell peppers
- 3/4 cup finely diced celery
- 1 1/4 cups all-purpose flour
- Vegetable oil for frying
- 7 cups chicken stock
- 1/2 pound andouille (or other good quality smoked sausage), diced into 1/4-inch cubes
- 1 teaspoon minced fresh garlic
- 2 cups hot cooked white rice

Sprinkle the chicken evenly with 1 tablespoon plus 1 teaspoon of the seasoning mix and rub it in well. Let stand at room temperature while you dice the vegetables.

Combine the onions, bell peppers and celery in a bowl and set aside.

Combine the remaining seasoning mix with the flour in a paper or plastic bag. Add the seasoned chicken pieces and shake until the chicken is well coated. Reserve 1/2 cup of the seasoned flour. Heat 1 1/2 inches of oil in a large, heavy skillet over high heat until very hot (375°F), about 6 minutes. Fry the chicken, skin side down and large pieces first, until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side. You may have to fry the chicken in batches. Drain on paper towels. Carefully pour the hot oil into a heatproof glass measuring cup, leaving some of the brown bits in the pan, then return 1/2 cup of the hot oil to the pan.

Return the pan to high heat and gradually whisk in the reserved 1/2 cup seasoned flour. Cook, whisking constantly, until the roux is dark red-brown, about 3 1/2 to 4 minutes, being careful not to let it scorch or splash on your skin. Remove the pan from the heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Place the pan over low heat and cook, stirring constantly and scraping the pan bottom well, until the vegetables are soft, about 5 minutes.

Meanwhile, bring the stock to a boil in a 5 1/2-quart saucepan or Dutch oven. Add the roux mixture by spoonfuls to the boiling stock, stirring between each addition until dissolved. Return to a boil, stirring and scraping the pan bottom often. Reduce the heat to low, stir in the andouille and garlic, and simmer uncovered for 45 minutes, stirring often.

While the gumbo is simmering, pull the cooked chicken off the bones with your fingers and set it aside. When the gumbo has cooked for 45 minutes, stir in the chicken.

Serve immediately. To serve as a main course, mound 1/3 cup cooked rice in the center of a low soup bowl, and ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 2 heaping tablespoons cooked rice in a cup and ladle about 3/4 cup gumbo on top.

Make 6 main dish or 10 appetizer servings

NOTE: When making roux, always stir or whisk quickly and constantly to avoid burning the mixture. If black specks appear in the roux as it cooks, it has burned and cannot be used. If you feel the roux is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it.