Chicken and Andouille Smoked Sausage Gumbo Recipe - Los Angeles Times

Ingredients

• 1 small (2- to 3-pound) chicken, or 1/2 of a large (5- to 6-pound) chicken, cut up
• 1 1/2 teaspoons salt, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon ground red pepper (preferably cayenne), divided
• 1 cup finely chopped onions
• 1 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 1 1/4 cups flour
• Vegetable oil for deep frying
• About 7 cups chicken broth
• 1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into 1/4-inch cubes
• 1 teaspoon minced garlic
• Cooked white rice, for serving