Chicken and Andouille Sausage Gumbo

Ingredients

Directions

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 ******TEMP ******oothpicks.

Arrange roulades in square microwavable dish, 8 x 8 x 2 inches.

Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done.

Let stand covered 3 minutes.

Prepare Hollandaise Sauce; serve with chicken.

Garnish with dill weed if desired.

4 servings.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.