Ingredients

1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped green bell peppers
3 Tsp. Ground red pepper
1.5 Tsp. Salt
1 Tsp. Garlic powder
1 whole chicken (about 3 lbs.), cut into serving pieces
1 cup all purpose flour
3/4 cups vegetable oil
8 cups chicken stock
12 oz. Andouille or chorzio sausage cut in cubes (optional)
1/2 cup chopped scallions

Method

1) combine in small bowl: celery, onions, green bell peppers
2) combine in plastic bag: ground red pepper, salt, 1 Tsp. Black pepper, garlic powder
3) add chicken and shake bag until completely covered
4) add 1/2 cup flour and shake again
5) heat 2 to 4 Tbsp. in skillet over medium heat
6) add chicken and brown on all sides (5 to 10 min.) ; remove and set aside
7) add 1/2 cup vegetable oil, scraping up the brown bits
8) whisk in 1/2 cup all-purpose flour
9) cook, stirring often, over medium-low heat until the roux turns reddish brown (5 to 6 min.)
10) remove from heat and add the reserved vegetables and stir for 1 to 2 min.
11) put roux into a soup pot and stir in chicken stock
12) bring to a boil, simmer for 30 min
13) add sausage and 1 Tbsp. chopped garlic, simmer until cooked through (about 10 min.)
14) stir in reserved chicken meat, scallions, salt, pepper, red pepper to tast
15) garnish with scallion greens
16) (makes about 10 cups)
17) Serve to greedy children.