2. Heat the remaining oil in the saucepan. Add the flour and cook, stirring constantly, until dark brown (like the color of chocolate), 6 minutes. Add the celery, bell pepper, and onion and cook for 1 minutes, then stir in the garlic and cayenne pepper. Cook 1 minute more, then stir in the stock. Bring to a low simmer over medium-low and stir in the 2 tablespoons salt. Simmer for 1 hour, then stir in the sausage and rice. Nestle the chicken on top, cover, and bake 30 minutes.