Gumbo Ya Ya

Directions

1. 1
   Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
2. 2
   Season with Creole seasoning.
3. 3
   Measure flour into a large paper bag.
4. 4
   Add chicken pieces and shake until well-coated.
5. 5
   Remove chicken and reserve the flour.
6. 6
   In a large skillet, brown chicken in very hot oil, remove and set aside.
7. 7
   Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
8. 8
   Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
9. 9
   Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
10. 10
    Transfer roux and vegetables to a Dutch oven.
11. 11
    Add stock to roux and vegetables and bring to a boil.
12. 12
    Reduce heat to simmer and add garlic, sausage and chicken.
13. 13
    Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
14. 14
    Adjust seasonings and serve in bowls over the rice.
15. 15
    Serves 10.