Set oven to 350 degrees F. Spread flour on cookie sheet, and bake in oven, stirring occasionally for 1 to 4 hours, until nut brown. This will shorten the time needed to make the roux.

Add flour to oil (or butter) and stir constantly over medium heat until you have a dark, chocolate colored roux (about 10 minutes). Add Joe's Stuff (Cajun seasoning blend), garlic, and 1/3 of the onions, celery, and green pepper. Cook, stirring, for 6 minutes. Add another 1/3 of vegetables; cook 6 minutes. Add rest of vegetables; cook 8 minutes. Bring chicken stock to a boil in another pot. Add roux and vegetables, stirring until well blended. Cook for 20 minutes over medium heat.

Add chicken; cook 8 minutes.

If additional thickening needed, mix butter with some flour and stir into etouffee until thick enough.