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

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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