*  Exported from  MasterCook  *

                    Chicken & Andouille Sausage Gumbo

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Boneless chicken breasts
   1 1/2   c            All-purpose flour
   1       c            Lard
   2       c            Onion -- chopped
   1       c            Green pepper -- chopped
   1       c            Celery -- chopped
   3       qt           Poultry stock
   1       lb           Andouille sausage
   1 1/2   ts           Garlic -- minced
                        Salt
                        Black pepper
                        Cayenne (red) pepper
   2       c            Fresh okra -- sliced
   1       c            Green onions -- sliced
     1/2   c            Flat leaf parsley -- minced
   5       c            Cooked rice -- hot
                        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

  To prepare seasoning mix, in a small bowl, combine all ingredients.

  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
  equal to 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
  vegetables 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.

  Yield: 8 Servings
 

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