Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8 minute side).
Drain on paper towels.
Pour cooled oil into glass measuring cup.
Scrape pan bottom and return 1/2 cup oil to the pan.
Place pan over heat; whisk in remaining 1/2 cup flour.
Cook; whisk constantly until roux is red brown (3-4 minutes).
Remove from heat and add vegetables.
Cook until vegetables are soft.
Scrape pan bottom.
Place stock in large Dutch oven.
Bring to boil.
Add roux mixture tablespoons at a time.
Reduce heat to simmer; stir in Andoville sausage and minced garlic.
Simmer 45 minutes.
Bone cooked chicken; cut meat into 1/2 inch chunks.
Stir in chicken.
As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
1 chicken cut up
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1/4 c. flour
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tbsp olive oil
7 c. chicken stock
1/2 lb Andoville sausage or polish kielbasa in 1/4