4 pounds chicken (breast and thighs are best)
1 pound andouille sausage cut into 1/2 inch pieces
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
3 cloves garlic, minced
1 bay leaf
1 teaspoon garlic salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
salt to taste
3/4 cup vegetable oil
3/4 cup all-purpose flour
10 to 12 cups water

Season chicken parts with garlic salt, white pepper, cayenne pepper and black pepper. Set aside. Make a roux using the flour and vegetable oil browning until dark brown but not burned. Add onions, celery, bell pepper, garlic, bay leaf and andouille sausage. Stir and cook for a few minutes. Add chicken parts and water. Add to taste. Bring to boil; lower heat and simmer for about one hour or until chicken is tender. Serve in bowls over cooked rice.

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