Chicken & Andouille Sausage Gumbo

Name: Chicken and Andouille Sausage Gumbo
Total time: P2H
Yield: 4
Cuisine: Regional Cuisine
Ingredients: chicken breast halves, boneless, skinless; flour; lard; onions; green bell peppers; celery; stock; andouille; garlic; salt; black pepper; cayenne pepper; okra; scallions, spring or green onions; parsley leaves; rice, cooked; salt; black pepper; red pepper flakes; white pepper; paprika; onion powder; garlic powder

Submitted by kristin5719

YIELD

4 servings

PREP

COOK

45 min

READY

Ingredients

EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS

1 ½

CUPS ALL-PURPOSE FLOUR

CUP LARD

CUPS ONIONS
chopped

CUP GREEN BELL PEPPERS
chopped

CUP CELERY
chopped

QUARTS STOCK
poultry *

POUND ANDOUILLE *

1 ½

TEASPOONS GARLIC
minced

X SALT
to taste *

X BLACK PEPPER
to taste *

X CAYENNE PEPPER
to taste *

CUPS OKRA
sliced, fresh

CUP SCALLIONS, SPRING OR GREEN ONIONS
sliced

CUP PARSLEY LEAVES
flat leaf

CUPS RICE, COOKED

Seasoning mix

TEASPOON SALT

TEASPOON BLACK PEPPER

TEASPOON RED PEPPER FLAKES

TEASPOON WHITE PEPPER

TEASPOON PAPRIKA

TEASPOON ONION POWDER

TEASPOON GARLIC POWDER

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 ½ 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.