Chicken Etouffe

1. First, make a spice mixture with salt, cayenne pepper, black pepper, garlic powder and white pepper. Set this aside. Cut the chicken up into serving pieces (if not already done) and season well with additional salt, garlic powder and cayenne pepper (don't use your spice mix). Let the chicken sit out for about half an hour, or until it reaches room temperature.
2. Dredge chicken in flour seasoned with salt, garlic powder and cayenne pepper (again, don't use your spice mix yet). Fry in hot oil on both sides just until brown and crisp; it need not be cooked through. Set on paper towels to drain.
3. Pour off all but half a cup of the oil (leave all the burned bits in the pan) and put it back onto medium high heat. As it heats measure out 3/4 cup of seasoned flour. Also measure and mix 1/4 cup of the onions, celery and pepper and set aside. Begin heating the stock; it will need to be simmering.
4. When oil just begins to smoke, add the seasoned flour and reduce heat to medium. Stir over the heat constantly, cooking until the roux (oil and flour paste) becomes very deep brown. Do not allow to burn; stir all the time. This will take several minutes. When the color is deep, remove from the heat and stir in the mixed vegetables. Stir these with the roux until the roux stops changing color.
5. Bring the stock up to a boil and add the roux by spoonful, whisking until each addition is smooth and dissolved. Simmer on low heat. Melt the butter in a saute pan and, over medium low heat, gently cook the remaining vegetables (including green onions). When soft add the spice mix and stir; add the chicken, and gently stir to coat. Add all to the pot full of sauce and heat over very low heat for 15 minutes. Served over hot, cooked rice.