| 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 | t | 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 | t | Salt |
| 1/2 | t | Black pepper |
| 1/2 | t | Red pepper |
| 1/2 | t | White pepper |
| 1/2 | t | Paprika |
| 1/2 | t | Onion powder |
| 1/2 | t | Garlic powder |
INSTRUCTIONS
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 567
Calories From Fat: 251
Total Fat: 28g
Cholesterol: 50.9mg
Sodium: 384mg
Potassium: 464.8mg
Carbohydrates: 56.5g
Fiber: 4.1g
Sugar: 4.7g
Protein: 20.5g