Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).