Coat the chicken in the garlic powder, onion powder and creole seasoning. Set aside.
Add oil and flour to your pot and turn on heat to medium/high. Continuously stir the flour/oil combo as it can easily burn. This is a Roux and is very important that it’s right. You’ll want to keep stirring it until it is about the color of Hershey’s chocolate.
Add the chopped onions, bell pepper, celery, garlic and sausage. Stir into the Roux and cook for about 5 mins.
Add the stock and bay leaves and stir continuously.
Add the seasoned chicken.
Allow to cook on low/med for about 1 hr 20 minutes.
Next add the chopped green onion and parsley.
Cook for another 10 minutes.
Serve with rice and potato salad.
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the gumbo (no rice or potato salad included). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**