Title: Chicken & Andouille Sausage Gumbo
Categories: Ethnic Soup
Yield: 8 Servings
| 8 | | Boneless chicken breasts |
| 1 1/2 | c | All-purpose flour |
| 1 | c | Lard |
| 2 | c | Chopped onion |
| 1 | c | Chopped green pepper |
| 1 | c | Chopped celery |
| 3 | qt | Poultry stock |
| 1 | lb | Andouille sausage |
| 1 1/2 | ts | Minced garlic |
| | | Salt |
| | | Black pepper |
| | | Cayenne (red) pepper |
| 2 | c | Sliced fresh okra |
| 1 | c | Sliced green onions |
| 1/2 | c | Minced flat leaf parsley |
| 5 | c | Hot cooked rice |
| SEASONING MIX |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Red pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Paprika |
| 1/2 | ts | Onion powder |
| 1/2 | ts | 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.