For the chicken:

1 3-pound chicken, cut into pieces

Salt

Garlic powder

Cayenne pepper

For the gumbo:

7 cups chicken stock

1 1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Vegetable oil for deep-frying

1 cup diced onion

1 cup diced green pepper

3/4 cup diced celery

1/2 pound andouille smoked sausage, cut into 1/4-inch pieces

1 teaspoon minced garlic

To prepare the chicken, remove any excess fat from each chicken piece. Rub both sides with a generous amount of salt, garlic powder, and cayenne. Let stand at room temperature for 30 minutes.

To prepare the gumbo, place the chicken stock in a stockpot over medium heat. Bring to a simmer, reduce the heat to low, and keep warm.

Combine the flour, salt, garlic powder, and cayenne in a paper or plastic bag. Add the chicken pieces and shake until each is well coated. Reserve 1/2 cup of the seasoned flour mixture in a small bowl.

Heat 1 1/2 to 2 inches of oil in a large, heavy-bottom skillet over medium-high heat. When the oil is very hot (about 375 to 400 degrees), fry the chicken in batches until a brown crust forms on both sides and the meat is cooked through, about 5 to 8 minutes per side. Drain on paper towels.

Carefully pour the hot oil into a glass measuring cup, leaving as many of the brown particles (left over from cooking the chicken) in the pan as possible. Scrape the pan bottom to loosen additional particles and return 1/2 cup of the reserved oil to the pan.

Place the pan over high heat and gradually stir in the reserved 1/2 cup of seasoned flour. Cook, stirring constantly, until the roux turns dark red-brown, about 3 1/2 to 4 minutes. Remove from the heat and immediately add the onion, pepper, and celery. Stir the mixture constantly until the roux stops getting darker. Place the pan back on the stove over low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan well.

Bring the stock to a boil. Add the roux mixture by spoonfuls to the stock, stirring until dissolved between each addition. Return the stock to a boil, stirring and scraping the bottom of the pot often. Reduce the heat to low and add the andouille and garlic. Simmer, uncovered, for 45 minutes, stirring often toward the end of the cooking time.

While the gumbo is simmering, bone the chicken and cut the meat into a 1/2-inch dice. When the gumbo is cooked, add the chicken and season with additional salt and pepper to taste. Serve over hot cooked rice.

Makes about 10 cups.