Crunchy Garlic Chicken

Ingredients

 * 3 lb      chicken breasts, split in half and boned
 * salt, black pepper and garlic powder to taste
 * 1 lb      Andouille or Smoked sausage or kielbasa
 * 1/2 cup   olive oil
 * 1/2 cup   All-purpose flour
 * 1 cup     onion,chopped
 * 1 cup     bell pepper,chopped
 * 4         Tabasco chiles, seeded and chopped
 * 1 cup     celery, Chopped
 * 8 cups    water divided
 * 2 Tbsp   Tabasco hot sauce
 * 1 tsp.    Black pepper
 * Salt to taste
 * 2 cloves  garlic, peeled and minced
 * 1/2 tsp.  Cayenne pepper

Directions

 * 1) Season chicken breasts lightly with salt, black pepper and garlic powder.
 * 2) If possible, do this the day before you cook the gumbo. Next slice sausage into 1/2 inch pieces.
 * 3) Make roux, using a cast iron or very heavy skillet that is very clean.
 * 4) Place oil in skillet over high heat (oil should be at stage where it just begins to smoke) and gradually stir in flour, using a long-handled spoon.
 * 5) Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn.
 * 6) If you see black specks in the roux, it has burned and you must start over again.
 * 7) As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown.
 * 8) Remove from heat. Stir in onions, peppers, and celery, stirring constantly until roux stops getting darker.
 * 9) Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.
 * 10) In a large Dutch oven, bring 6 cups of water to a boil, and add the roux,stirring to dissolve it thoroughly.
 * 11) Carefully add chicken and cook about 30 to 45 minutes or until chicken is cooked through.
 * 12) Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.
 * 13) Add sausage, 2 cups water, Tabasco hot sauce, 1 tsp. black pepper, minced garlic and cayenne to the pot.
 * 14) Simmer for 35 to 45 minutes, uncovered, stirring frequently.
 * 15) Add salt to taste. Stir in the chicken, and remove the gumbo from the heat.
 * 16) Skim surface to remove fat that sausage gives off during cooking.
 * 17) Serve over rice with a tossed salad and French bread.

Contributed by:
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