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Chicken Andouille Sausage Gumbo


8 each boneless chicken breasts
1 1/2 cup all-purpose flour
1 cup lard
2 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 qt poultry stock
1 lb andouille sausage
1 1/2 tsp minced garlic
1 salt
1 black pepper
1 cayenne (red) pepper
2 cup sliced fresh okra
1 cup sliced green onions
1/2 cup minced flat leaf parsley
5 cup hot cooked rice


1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp white pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder

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 straiZ
Jat 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 1/2 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.


Servings: 8



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