3 Tbsp Olive Oil
1lb Andouille Sausage, about five links
Three or four Chicken leg quarters
1 Tbsp Butter
1/2 to 3/4 c Flour
1 Green Pepper, chopped fine
2 Celery stalks, chopped fine
2 sm yellow Onion or 1 large, chopped fine
3 1/2 c Chicken stock
3/4 tsp Cayenne pepper
1 tsp Paprika
Salt to taste
Hot cooked rice
In a large skillet or dutch oven, heat the olive oil. Brown the sausage over medium high heat, then take it out of the pan. Brown the chicken on all sides, about fifteen minutes, then remove also.
Reduce heat to medium. Add butter. When oil and butter are heated together, start adding flour a little at at time until it gets the consistency of peanut butter. Continue heating and stirring constantly for about ten minutes, until the roux is dark enough. It is important continue stirring so the flour does not scorch.
Add chopped vegetables and heat for about five minutes, then add the chicken stock. Mix well. When the gravy has come back to a boil, add the cayenne pepper and paprika, and put the chicken back in. Reduce heat to low. Cover and cook for about an hour, until the chicken is done. Take the chicken out to remove the bones. Taste the gravy, add salt as needed. Put the chicken and sausage back in, serve over rice when hot.