| In a small bowl, blend together black pepper, cayenne
pepper, paprika, mustard, file powder, garlic powder, and salt. Rub
about 4 teaspoons of the spice on the chicken pieces.
In a large frying pan, heat oil over medium-high heat. Combine flour
and 2 teaspoons of the spice mixture in a plastic bag. Add chicken
pieces a few at a time; shake to coat. Brown chicken in oil on one
side for 2 minutes, then turn and cook for another 3 minutes. Drain
on paper towels.
Add remaining flour mixture used for coating to the oil. Reduce heat
to medium and cook, stirring constantly with a whisk, until mixture
turns nut brown. Add the onion, clelery, and green pepper to the roux.
Remove from heat.
In a large Dutch oven, bring broth to a boil. Whisk 1/2 cup of stock
into roux mixture. Gradually add to remaining broth, stirring with
a whisk. Add sausage. Cook for 15 minutes, stirring often.
Add chicken, bay leaf, garlic, and pepper sauce. Cook 40 minutes.
Remove the chicken and pull meat from bones; discard bones. Cut chicken
into bite-size pieces and return to gumbo. Serve with rice.
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