Name: Chicken and Andouille Sausage Gumbo
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

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

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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