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1 (4 to 5-pound) chicken, cut into 10 parts, reserve neck, back and wing tips for stock

1/4 cup kosher salt

3 tablespoons hot sauce (recommended: Crystal)

3 tablespoons liquid smoke

1 tablespoon fresh cracked black pepper

1 tablespoon kosher salt

1 tablespoon canola oil

1 cup 2-inch pieces celery and tips

1 carrot, cut into 4 pieces

1 onion, quartered

1 jalapeno, cut in half, seeds removed

1 1/2 tablespoons liquid smoke

1 pound smoked sausage, cut into 1/2-inch slices on the bias

1 pound andouille sausage, cut into 1/2-inch slices on the bias

1/4 cup bacon fat

4 cups diced onions

2 cups diced celery

2 cups diced green bell pepper

2 cups diced red bell pepper

1/4 cup fine diced Anaheim pepper

1 cup minced garlic

3/4 cup flour

2 teaspoons cayenne pepper

1 teaspoon ground white pepper

Cooked rice, for serving

Chopped fresh parsley, for garnish

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