In a small bowl, mix together pepper, cayenne pepper, paprika, dry mustard, garlic powder and salt. Put on chicken pieces, do not use all of the mixture.
In a large frying pan, heat oil over medium heat. In a large plastic bag, add flour and remaining spice mixture. Add chicken pieces a few at a time. Shake to coat. Brown chicken in oil for 2 minutes on one side, then 3 minutes on the other side. Chicken does not need to be cooked through. Drain on paper towel.
Add remaining flour mixture to oil. Reduce heat and cook, stirring constantly until mixture turns nut brown. Add onion, celery, and pepper. Remove from heat.
In a large dutch oven, bring the broth to a boil. Add about ½ cup broth into mixture and stir. Gradually add mixture into dutch oven, then stir until combined.
Add sausage, stirring often. Cook for 15 minutes. Chorizo sausage is best, but any other type is fine as well.
Add chicken, garlic, and pepper sauce. Cook for an hour. Stir often to ensure it does not burn to the pot. Serve with rice.
