To make the roux, combine and stir the flour and oil together constantly over med high in a large Dutch oven. Cook until the roux darkens to the color of an old penny to make the best out of this Dutch oven recipe.
Add the onion and celery and sauté in the roux until translucent
Add garlic and sauté about 1 minute
Add Meat and brown the chicken
Add spices and stir
Bring to a boil and simmer with the lid on for 45 mins. Stir often to prevent the rice from sticking and burning. Be sure to scrape the whole bottom of the pan to get anything sticking off so as not to burn it.