Intelligent readers of this site saw this one coming - a novel hybrid of Gumbo and Jambalaya. The deliciousness continues...
To make a dark roux: place the flour into a bowl. Smooth out all the lumps with a knife. In a Dutch oven - over medium-high heat, pour the oil in. Allow the oil to come up to heat. Carefully sprinkle the flour into the oil, while whisking constantly - from this point on - with a long wire whip. For the roux to achieve a chocolate brown color, it will take about 6-8 minutes of whisking
Carefully add the onions. Saute the onions, with a little salt, until they are clear (6-8 minutes). Break the roux down with 1 1/2 cups cold water. Add the garlic and cayenne pepper. Cover the pan and simmer slowly.
Dry off the chicken pieces with paper towels. In a skillet, sear the chicken in peanut oil until both sides are golden-brown. Move the chicken to the Dutch oven. Brown the sausage, then move the sausage to the Dutch oven. Degease the skillet, then deglaze it with wine. Scrape the bottom of the skillet to release the brown-bits. Pour the wine reduction into the Dutch oven. Season with salt and black pepper. Allow the liquids to reach a boil. Reduce the heat to a simmer, cover the pan with a tightly fitting lid and braise for 30 minutes.
Heat 3/4 cup of water to the boil in the micro-wave. Pour it into the Dutch oven along with 3/4 cup of rice. Check for seasoning. Bring the liquids to a boil, cover the pot then cut the heat to a slow simmer for 20 minutes. (Periodically, turn the rice in the sauce.) Cut-off the heat. Allow the dish to rest for 10 minutes.