Yield: 8 servings
| Measure | 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 |
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