What’s my goal for my kids? Is it just to keep them off drugs, get good grades and come out to church with the family? That might make for training a good American, but not necessarily for training a good Christian. I want my children to see their role as a Christian is not only preventing themselves from being stained by the world (here is where many Christian parents stop), but also empowered by the Holy Spirit to be used as an agent to transform the world. It’s helping them to understand, modeling it for them and giving them opportunities to be ambassadors for Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Ethnic, Soups	8	Servings

INGREDIENTS

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
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

INSTRUCTIONS

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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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