Chicken & andouille sausage gumbo

8 servings

Ingredients

Quantity Ingredient
8 eaches Boneless chicken breasts
1½ cup All-purpose flour
1 cup Lard
2 cups Chopped onion
1 cup Chopped green pepper
1 cup Chopped celery
3 quarts Poultry stock
1 pounds Andouille sausage
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Red pepper
½ teaspoon White pepper
1½ teaspoon Minced garlic
1 x Salt
1 x Black pepper
1 x Cayenne (red) pepper
2 cups Sliced fresh okra
1 cup Sliced green onions
½ cup Minced flat leaf parsley
5 cups Hot cooked rice
½ teaspoon Paprika
½ teaspoon Onion powder
½ teaspoon Garlic powder

Directions

SEASONING MIX

Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.

When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to strained fat to equal 1 cup.

Add fat back to pot over medium-low heat.

Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes. Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning. Cook until vegetabloes are wilted and onion is transparent. *SLOWLY* stir in stock; stir until combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add sausage, garlic, salt, black pepper and cayenne. Add browned chicken; simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from heat; stir in green onions and parsley. To serve, place ½ cup rice in each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings. To prepare seasoning mix, in a small bowl, combine all ingredients.

Submitted By LAWRENCE KELLIE On 02-24-95

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