New Orleans Gumbo-laya

1 12 oz chicken quarter
4 oz smoked sausage
1/4 oz flour
1/4 oz peanut oil
1 medium onion
1/4 cup of dry, white wine
1 1/2 + 3/4 cups water
1 Tsp Worcestershire sauce
1 Tbl hot sauce
1 small clove garlic
3/4 cup white rice
De-skin the chicken. Separate the thigh and leg. With a clever, hack the thigh in half. Slice the sausage into 1/4 inch rounds. Dice the onion. Chop the garlic finely.

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 light 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 and wine. Add the chicken, sausage, garlic, Worcestershire and hot sauces. Season with salt. Allow the liquids to reach a rapid 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 a 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.) Cut off the heat. Allow the dish to rest for 10 minutes.