Gumbo Ya Ya

This recipe is from the Commanders Palace in New Orleans. My neighbor and former resident of New Orleans, Holly Sanchez made this for a neighborhood get together and I had to have the recipe! My family loves it! Thanks Holly and Bram!

4-5 large boneless/skinless chicken breasts (about 5 pounds)
Salt
Cayenne Pepper
Powdered Garlic
2 1/2 cups flour
1 cup vegetable oil
2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped green bell pepper
6 cups Chicken stock
1 1/2 teaspoons minced fresh garlic
1 pound andouille sausage, finely diced (you can substitute kielbasa if you cant find this kind)
4 cups fluffy cooked white rice

*Season chicken breasts with salt, cayenne pepper, and powered garlic. Let stand at room temp for 30 minutes.
*Measure flour into a large baggie. Add chicken pieces and shake until well coated. Remove chicken and reserve the flour.
*In a large skillet (preferably wrought iron) brown the chicken in very hot oil, remove, and set aside.
*Stir oil remaining in skillet with a wire whisk to loosen all the lovely brown particles from bottom and sides of pan. Allow chicken to cool slightly and then chop into large chunks.
*Whisk in 1 cup reserved flour and stir constantly until the mixture of oil and flour (the roux) becomes a dark brown. Remove from heat and add onions, celery, and green bell pepper, stirring constantly so they do not burn. Transfer roux mixture to a large, heavy saucepan.
*Add chicken stock and bring to a boil stirring occasionally. Lower heat to a quick simmer and add garlic, sausage, and chopped chicken. Continue cooking until chicken is tender. 1 3/4 to 2 hours.
*Adjust seasonings and serve in bowls over steamed rice.